Chef John's Deviled Eggs

Ingredients

• Servings: 24
• 12 large eggs
• 3 tablespoons white sugar
• 3 tablespoons water
• 1 red jalapeno pepper, sliced into thin rings
• 2 tablespoons cream cheese
• 1/3 cup mayonnaise
• 1/2 teaspoon sriracha or to taste
• 2 teaspoons dijon mustard
• 1 tablespoon rice vinegar
• salt and ground black pepper to taste
• 1/4 cup chopped chives

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• 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.
• 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.
• 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.
• 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.
• 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.
• pipe filling into the egg shells.
• top each egg with a ring of candied pepper and chopped chives. chill for at least 20 minutes before serving.