TASTE
11/02/2011 04:52 pm ET Updated Aug 31, 2012

Sriracha Hot Sauce

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.

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.

Recipes:
BLT with Avocado and Pink Chili Mayo
Asian Chile-Garlic Chicken Wings with Sesame
Spicy Deviled Eggs