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INGREDIENTS
- 9 eggs
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 1 tbsp sriracha sauce
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- chives or scallions for garnish (optional)
INSTRUCTIONS
- Place eggs in pot first, fill with water, about 2 inches above eggs.
- Bring to a rapid boil. As soon as water reaches a rapid boil, remove pot from heat and cover tightly with lid. Let eggs rest in water for 17-18 minutes. Do not open lid during this time.
- Drain hot water and immediately run cold water on eggs. Hit egg slightly against a hard surface, peel and rinse.
- Slice each egg in half, scoop out the yolk and transfer to a mixing bowl.
- Add spices and sriracha sauce to egg yolk mixture, combine thoroughly.
- Add mayonnaise and Dijon mustard, mash until mixture is smooth and has very little lumps.
- Adjust spices to suit your taste.
- Fill egg yolk mixture into a pastry bag and pipe into egg holes. Drop a dot of sriracha sauce on each egg. Garnish with chives or scallions. (Alicaspepperpot)
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