Cook the Book: Sriracha Deviled Eggs

Name: Cook the Book: Sriracha Deviled Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoons Dijon mustard; 6 servings Chopped fresh chives, for garnish; 12 hard-cooked eggs; 1 teaspoons kosher salt; 1 Tbsp freshly squeezed lime juice, or more to taste; 158 milliliters mayonnaise; 79 milliliters Sriracha

Cook the Book: Srirach A mixture of pepper, hard-cooked eggs, chives, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Split the eggs in half lengthwise.

Ingredients you will need

Egg

Remove the egg yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha Mayo, mustard, salt, and pepper, blending well. Fill a pastry bag fitted with a star tip and pipe the yolk mixture back into the egg whites. Top with the chives.

Ingredients you will need

Egg Whites

Egg Yolk

Sriracha

Mustard

Chives

Pepper

Mayonnaise

Salt

Equipment you will use

Mixing Bowl

Pastry Bag

Serve or cover and refrigerate immediately.

For the Sriracha Mayo: In a medium bowl, mix together all of the ingredients. Feel free to adjust the amount of lime juice to bring the thickness to your liking. Refrigerate promptly. Store, refrigerated, in an airtight container for up to 2 weeks. Use as a spread or a dipping sauce for your favorite recipes that call for mayonnaise.

Ingredients you will need

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