Sriracha Deviled Eggs Recipe

Ingredients

• 12 large eggs
• ½ cup mayonnaise, store-bought or homemade
• 2 teaspoons prepared yellow mustard
• 2 teaspoons Sriracha (depending on desired spiciness), store-bought or homemade
• ½ teaspoon fine sea salt
• 1 green onion, green part only, cut into ¼-inch-wide pieces, for garnish (optional)

1. Place the eggs in a large saucepan and cover with cold water. Bring the water to a boil, then immediately cover the pan and remove it from the heat. Allow the eggs to cook in the hot water for 11 minutes. After 11 minutes, drain the water and rinse the eggs with very cold water for a minute or two to stop the cooking process. Peel the boiled eggs and cut them in half lengthwise.
2. Remove the egg yolks and place them in a bowl. Mash the yolks with a fork until they have the texture of very fine crumbles. Add the mayonnaise, mustard, Sriracha, and salt and mix until evenly combined.
3. Fill the egg white halves with the yolk mixture. If desired, incise four lines, running lengthwise, in the top of the filling with the tip of a knife to make a pumpkin design and place a piece of green onion at the top of the “pumpkin” for the stem. Store any leftovers in an airtight container in the fridge for up to 3 days.