Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lime juice
  • 1/2 cup mayonnaise
  • Dash salt and pepper (to taste)
  • Scallions (as optional garnish, chopped)
  • Cayenne pepper powder (optional, as garnish (or paprika for milder heat))

Instruction

  • Place 4 cups of water in a sauce pot and bring to a boil.
  • Add the eggs to the boiling water and boil for 15 minutes.
  • Remove the eggs from the boiling water and place them immediately in a bowl of iced water. Let the eggs sit for 5 minutes.
  • Remove the eggs from the iced water, peel, and cut the eggs in half lengthwise. Remove the yolks and place them in a food processor.
  • Add the Sriracha, Dijon mustard, lime juice, and mayonnaise to the food processor and pulse blend until the yolk filling is smooth.
  • Spoon the yolk filling into the halved eggs and (optional) sprinkle with scallions, paprika, or cayenne pepper powder.
  • Serve immediately, or, for best flavor, chill the deviled eggs covered in a refrigerator for 1 hour prior to serving.