Leeza Gibbons and Chef Susan Feniger make "Angry Eggs" - AmericaNowNews.com

Susan Feniger's "Angry Eggs"

As promised, here is a recipe from Chef Susan Feniger. For this segment she's sharing her Angry Eggs Recipe...

Angry Eggs Recipe

1 dozen medium boiled eggs
4 Tbl mayonnaise
1 Tbl Dijon mustard
3 Tbl spicy red Sriracha sauce (or to taste)
1/2 tsp kosher salt
Green Sriracha (see following recipe)

Cut each of the eggs in half lengthwise. Remove the yolks and place in a small mixing bowl. Set the whites aside. Add the mayonnaise, Dijon, Red Sriracha, and salt to the yolks and mash with a fork while combining the ingredients. Stuff the spiced yolk mixture back inside the egg whites. Top with a small dollop of green Sriracha.

Green Sriracha Sauce
Makes 4 cups

3 poblano peppers, roasted, peeled, seeded, and roughly chopped

1 bunch cilantro (leaves and stems), washed and roughly chopped (approximately 3 ounces)

1 bunch Thai basil, leaves only (approximately 2 cups)

1 bunch mint, leaves only (approximately 1 cup)

4 kaffir lime leaves, roughly chopped

1 bunch chives, roughly chopped (approximately 1 ½ cups)

½ teaspoon fine minced lemongrass, inner stalks only

2 serrano chiles, stems removed, sliced (optional)

3 cloves garlic, sliced

1 cup shredded, dried, unsweetened coconut

1 3-inch "thumb" young ginger, peeled and roughly chopped

1 ½-inch "thumb" fresh turmeric, peeled and thinly sliced

Juice of 3 to 4 limes

1 cup canola oil

½ cup cold water

2 ½ teaspoons kosher salt

Place a third of all of the solid ingredients in a blender with all of the oil, water, and lime juice.

Puree until smooth. You may need to "pulse" the blender in the initial stages of blending so that the ingredients don't catch in the blender.

Depending on the size of your blender, you may continue adding ingredients to the already pureed sauce until all of the ingredients are used. If you need more space, then remove half of the pureed sauce and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.

When all of your ingredients are blended smooth, place in a medium bowl and stir with a spoon to incorporate flavors.

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