Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Sriracha
- 1/8 teaspoon cayenne pepper, plus more for garnish
- Salt and pepper to taste
- Green onions, thinly sliced, for garnish
Instructions
- First, I bring a pot of water to a boil. Then I reduce the heat to low (or turn it off completely) to stop the bubbling. Using a skimmer, I gently lower the eggs into the water. Once they’re all in, I crank the heat back up to high and set my timer for 14 minutes.
- While the eggs are cooking, I prepare an ice water bath in a large bowl. This is super important for stopping the cooking process and making the eggs easier to peel.
- After exactly 14 minutes, I scoop the eggs out and plunge them into the ice bath. I let them chill out there until they’re completely cool to the touch.
- Once cooled, I carefully peel each egg, trying not to damage the whites. Then I slice them in half lengthwise with a sharp knife.
- I pop out the yolks into a small bowl and arrange the empty whites on my serving plate. Sometimes I use a deviled egg plate if I’m feeling fancy, but any plate works fine.
- Now for the filling – my favorite part! I add the yolks, mayonnaise, Dijon mustard, Sriracha, cayenne pepper, salt, and pepper to a bowl. I mix everything together until it’s smooth and creamy. If I want it extra smooth, I’ll use my hand blender to whip it up.
- Using a spoon (or a piping bag if I’m showing off), I fill each egg white with a generous portion of the spicy yolk mixture.
- Finally, I sprinkle a little extra cayenne on top for color and added kick, then scatter some sliced green onions for freshness and a pop of green.
Notes
- I’ve learned through much trial and error that using older eggs (about 7-10 days old) makes them much easier to peel than super fresh ones. Also, adding a teaspoon of vinegar to the boiling water helps prevent the eggs from cracking and makes peeling easier. If you’re having trouble getting smooth, pretty egg whites, try this trick!
- For the smoothest filling, make sure your egg yolks are completely cooled before mixing with the other ingredients. And don’t skimp on the mixing time – those extra few seconds of blending make a huge difference in texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (to boil eggs)
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 130 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 190 mg