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Chef John's Deviled Eggs

Chef John's Deviled Eggs

Cost $5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 12 Servings
  • $5

INGREDIENTS

  • Eggs

    • 🥚 12 large eggs

  • Sweeteners

    • 🧂 3 tablespoons white sugar

  • Liquids

    • 💧 3 tablespoons water
    • 🍶 1 tablespoon rice vinegar

  • Vegetables

    • 1 red jalapeno pepper, sliced into thin rings
    • 1/4 cup chopped chives

  • Dairy and Condiments

    • 2 tablespoons cream cheese
    • 1/3 cup mayonnaise
    • 🔥 1/2 teaspoon Sriracha or to taste
    • 🌿 2 teaspoons Dijon mustard

  • Seasonings

    • 🧂 Salt and ground black pepper to taste

STEPS

1

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.

2

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.

3

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.

4

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.

5

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.

6

Pipe filling into the egg white halves.

7

Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

138

Calories

  • 7
    Protein
  • 4
    Carbs
  • 11
    Fats

💡 For easier peeling, add a splash of vinegar or a pinch of salt to the boiling water.Use a piping bag or zip-top bag with the corner cut off to neatly fill the egg whites.Chill the deviled eggs for at least 1 hour for the flavors to meld together.