Spicy Deviled Eggs
Aimee HerringKitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this video, Gail shows viewers three recipes using the versatile condiment sriracha -- a thick Thai hot sauce made out of chile peppers, vinegar, garlic, sugar and salt. She uses it to add zest to the mayo on a BLT with Avocado and Pink Chili Mayo, to turn chicken wings into Asian Chile-Garlic Chicken Wings with Sesame, and to make her Spicy Deviled Eggs extra devilish.

To start off her Spicy Deviled Eggs, Gail first hard-boils eight eggs. Her quick hard boiling how-to? Put eggs into a pot of cold water, bring the water to a boil and leave it bubbling for about 30 seconds to a minute. Then turn off the heat, cover the pot and let the eggs sit for about 12 minutes. Finally, run them under cold water and peel off the shells. Gail slices her boiled, peeled eggs in half, places the whites on a platter and adds the yolks to a bowl. To make the deviled egg filling, she mixes the egg yolks with mayonnaise, sesame oil, sriracha, rice wine vinegar and olive oil. She spoons this mixture into a pastry bag for piping -- but if you don't have a pastry bag, simply put the mixture into a resealable plastic bag and snip off one corner with scissors. She fills each egg white half with the yolk mixture (but is careful not to overfill), and finishes her eggs off with two garnishes: a few toasted sesame seeds and some sliced scallions. (She sliced the green parts of scallions on the bias and adds just a few slices to each egg.)

Get Gail's recipes with sriracha hot sauce:

More on KitchenDaily and AOL: