Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sriracha sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons finely chopped chives
- Salt and pepper to taste
Instructions
- Step 1: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Step 2: Immediately transfer eggs to an ice bath to stop cooking. Once cooled, peel the eggs and slice them in half lengthwise.
- Step 3: Gently scoop out the yolks and place them in a medium bowl. Mash the yolks with a fork until smooth.
- Step 4: Add mayonnaise, Dijon mustard, sriracha sauce, smoked paprika, cayenne pepper, salt, and pepper to the bowl with the yolks. Mix until well combined and creamy.
- Step 5: Spoon or pipe the yolk mixture back into the egg white halves.
- Step 6: Garnish with finely chopped chives. Refrigerate for at least 30 minutes before serving.
Notes
- Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days, but keep in mind the texture might change slightly.
- These are best served chilled, so reheating isn't recommended – just let them sit at room temperature briefly if they're too cold.
- For an extra pop of flavor, sprinkle a tiny pinch of smoked paprika on top of each deviled egg before serving.
- Don't overcook the eggs! Aim for yolks that are firm but not dry for the creamiest filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American