Chef John'S Deviled Eggs
Ingredients
- 12 large eggs ⓘ
- 3 tablespoons white sugar ⓘ
- 3 tablespoons water
- 1 red jalapeno pepper, sliced into thin rings ⓘ
- 2 tablespoons cream cheese ⓘ
- 1/3 cup mayonnaise
- 1/2 teaspoon Sriracha or to taste ⓘ
- 2 teaspoons Dijon mustard ⓘ
- 1 tablespoon rice vinegar ⓘ
- salt and ground black pepper to taste ⓘ
- 1/4 cup chopped chives ⓘ
Instructions
- Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
- Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
- Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
- Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
- Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
- Pipe filling into the egg shells.
- Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Nutrition & Diet Analysis (per serving)
532
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).