My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.
Ingredients
- eggs: 12 piece
- white sugar: 3 Tbsp
- water: 3 Tbsp
- red jalapeno pepper, sliced into thin rings: 1 piece
- cream cheese: 2 Tbsp
- mayonnaise: 0.33333 cup
- Sriracha: 0.5 tsp (to taste)
- Dijon mustard: 2 tsp
- rice vinegar: 1 Tbsp
- salt and ground black pepper: (to taste)
- chives: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
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Pipe filling into the egg white halves.
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Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving. Rita
