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- Kristin 

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Garlic Sriracha Deviled Eggs

Garlic Sriracha Deviled Eggs

Unless you know me outside the blog, you probably don't know that my professional background is actually in data analytics. Analytics involves drawing conclusions and insights from large data sets. I hope you're not snoring yet because here is the interesting part. Analytics reveals A LOT about human behavior. For example, analytics could reveal that women are more likely to click on desserts that have peanut butter as a main ingredient than any other type of food on Fridays. I just made that up, but you get the idea. It's really interesting stuff!

I have only had Google Analytics active on my blog for a little over a week so I don't have enough data to analyze yet, but I hope to share some of my findings with my readers. I don't receive sensitive information, more like what brought someone to the site, what is clicked on, etc., but analytics in general definitely brings up a lot of privacy issues. Most people only hear about data being collected from them and not the fascinating insights that are gained from analyzing it. This is why I decided to share with my readers what I learn.

Now for the recipe of the day! We are HUGE fans of sriracha in our house. We use it in a lot of Asian dishes, but we also regularly use it in our breakfast eggs along with lots of garlic. I decided to incorporate the garlic and sriracha flavors into the popular springtime staple - deviled eggs. The result is a delicate egg white filled with a flavor packed creamy yolk center. They have a prominent salty garlic sriracha flavor but they aren't overwhelmingly spicy. You could certainly increase (or decrease) the spice to your liking.


Garlic Sriracha Deviled Eggs
Makes 24 half eggs

12 eggs, hard boiled and cooled
3 tablespoons mayonnaise 
1 1/2 tablespoons sriracha
1 1/2 teaspoons ground mustard
1 large clove of garlic (or 2 small), minced
3/4 teaspoon kosher salt
Ground pepper, for seasoning

First you are going to make a salty garlic paste. Cover the minced garlic with the kosher salt on a cutting board and rock the flat side of a knife back and forth on the salt/garlic until a paste forms. Cut the eggs in half lengthwise and scoop out the yolks into a medium sized bowl. Add the mayonnaise, sriracha, ground mustard and garlic paste and stir to combine. If the mixture is too dry, add a little more mayonnaise until you reach a desired consistency. Taste the filling and add pepper to season. Pipe or spoon the filling into the egg halves and serve or refrigerate until needed.
 

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