Today is a very special post on Kitchen Tested! In honor of friend and fellow Kosher Connection member Ali’s (from Ali-Babka) wedding, we are throwing her and husband, Matan, a virtual Sheva Brachot. Sheva Brachot are seven blessings that are recited for the bride and groom during the Jewish wedding ceremony. There is a tradition to throw dinner parties for the new couple each night during the week following the wedding and these parties are called Sheva Brachot since the seven blessings are said at the end of each meal. So we at the Kosher Connection are throwing her a Sheva Brachot potluck that we know she and Matan will love! I’m bringing Sriracha Deviled Eggs with Microwave Potato Chips, perfect as an appetizer or to snack on throughout the meal. Who knew potato chips made in a microwave could be so easy and so crunchy?!? They add a really great contrast to the soft texture and spice from the deviled eggs. Check out what everyone else is bringing to the party at the bottom of this post.

Sriracha Deviled Eggs
adapted from chow.com  

6 eggs
3 Tbsp light mayo
1/2 Tbsp Sriracha (more if you like your food extra spicy)
1 tsp spicy mustard, or Dijon
1 tsp dried minced onions
1 tsp lime juice
1/4 tsp soy sauce
1 tsp chopped cilantro, for garnish
potato chips, for garnish (recipe below)

Microwaved Potato Chips

1 potato
1 tsp vegetable oil
1/2 tsp salt

I placed the eggs in a medium pot and covered with cold water.

I brought the water to a boil then took the pot off the stove, covered and let the eggs sit for 10 minutes. I placed the hot eggs in a bowl of ice and water to cool.

While the eggs cooled, I stirred together the Sriracha mayo. I whisked together the mayo, Sriracha, mustard, lime juice, soy sauce and minced onions. I had salt and pepper on stand-by but didn’t need it because of the soy sauce.

I also made the chips! This is the fun part. I sliced the potato on a mandolin for even slices and placed them in a sandwich bag. I poured the vegetable oil over the potatoes and shook to combine.

I placed the sliced potatoes evenly on a microwavable plate. I microwaved the potatoes for 4 minutes then checked to see if they were browning. Since they needed a bit more time, I microwaved for 1 minute at a time until the potatoes were beginning to brown. The potatoes should still be a little soft since they will harden as they cool.

I sprinkled the potatoes with salt then placed on a cooling rack to harden up and get crunchy.

When the eggs were cool, I peeled them. Since I cooled them in ice water, they were very easy to peel. If you are having trouble peeling your eggs, run them under cold water. I like to peel my eggs on a paper towel for easy clean up.

I used a sharp knife to slice each egg in half lengthwise.

The egg yolks popped out of the whites easily but you can also use a spoon to take them out. I smashed the yolks and stirred them into the Sriracha mayo. At this point, I tasted the yolk mixture to make sure it was perfect. If you want more heat, add more Sriracha. I spooned the mixture into a piping bag with a star tip and filled my egg whites. If you don’t want to use a piping bag, just use a spoon to dollop the eggs into the whites.

I sprinkled the eggs with cilantro and topped with a crispy potato chip.

Sriracha Deviled Eggs with Microwave Potato Chips
 
Author:

Ingredients
Sriracha Deviled Eggs
  • 6 eggs
  • 3 Tbsp light mayo
  • ½ Tbsp Sriracha (more if you like your food extra spicy)
  • 1 tsp spicy mustard, or Dijon
  • 1 tsp dried minced onions
  • 1 tsp lime juice
  • ¼ tsp soy sauce
  • 1 tsp chopped cilantro, for garnish
  • potato chips, for garnish (recipe below)
Microwaved Potato Chips
  • 1 potato
  • 1 tsp vegetable oil
  • ½ tsp salt

Instructions
  1. Place the eggs in a medium pot and covere with cold water. Bring the water to a boil then take the pot off the stove, cover and let the eggs sit for 10 minutes. Place the hot eggs in a bowl of ice and water to cool.
  2. While the eggs cool, stir together the Sriracha mayo. Whisk together the mayo, Sriracha, mustard, lime juice, soy sauce and minced onions.
  3. Slice the potato on a mandolin for even slices and place them in a sandwich bag. Pour the vegetable oil over the potatoes and shake to combine.
  4. Place the sliced potatoes evenly on a microwavable plate. Microwave the potatoes for 4 minutes then check to see if they are browning. If they need more time, microwave for 1 minute at a time until the potatoes are beginning to brown. The potatoes should still be a little soft since they will harden as they cool.
  5. Sprinkle the potatoes with salt then place on a cooling rack to harden up and get crunchy.
  6. When the eggs are cool, peel them. If you are having trouble peeling your eggs, run them under cold water.
  7. Use a sharp knife to slice each egg in half lengthwise.
  8. The egg yolks should pop out of the whites easily but you can also use a spoon to take them out.
  9. Smash the yolks and stir them into the Sriracha mayo.
  10. Spoon the mixture into a piping bag with a star tip and fill my egg whites. If you don’t want to use a piping bag, just use a spoon to dollop the eggs into the whites.
  11. Sprinkle the eggs with cilantro and top with a crispy potato chip.