Chef John's deviled eggs recipe is fairly standard, except he adds a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a more luxurious texture.
Step1
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.
Step2
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.
Step3
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.
Step4
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.
Step5
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.
Step6
Pipe filling into the egg white halves.
Step7
Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Prepare Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
12
Calories:
138 kcal
Carbohydrate:
4 g
Cholesterol:
191 mg
Protein:
7 g
Saturated Fat:
3 g
Sodium:
181 mg
Total Sugars:
4 g
Total Fat:
11 g
