Deviled Eggs Plate
serves: 4-6 people
prep: 5 minutes
cook: 10 minutes
- 6 eggs
- 3 tablespoons mayonnaise
- juice of 1 lime
- 2 teaspoons sriracha sauce
- 1 tablespoon chives (chopped)
- salt and pepper to taste
I forget about deviled eggs. They’re always around on Easter when we have to get creative with the plethora of hard boiled eggs in the fridge and then they are forgotten about until the next year. This year I broke that tradition by serving them as an appetizer on new years eve. I had hoped to top them with a little caviar, but all the local sources were sold out. Even with out the caviar, they were a welcome surprise and came out great.
There are many ways to hard boil an egg, and you can use whatever method you like
There are many ways to hard boil an egg, and you can use whatever method you like. This time I start the eggs in cold salted water and which I brought to a boil. Use enough water that they eggs are completely covered by an inch or so of water. Boil over medium-high heat for 10 minutes. Then place the eggs in a bowl of ice water and peel underwater.
Slice the eggs in half and separate the yolks from the whites. Mix the yolks with mayonnaise (either homemade or store bought), lime juice, soy sauce and sriracha. Fill the egg white with the egg yolk mixture. I use a pastry tip and a ziplock bag, but you can always just use a spoon. Top with chives and a little caviar, if you can find it.