Extra Deviled Deviled Eggs
Is it a little weird to anyone else that the Deviled Egg is so closely tied with a religious holiday? In our minds, Easter Sunday marks the kickoff of high Deviled Egg Season during which these tangy little bites are consumed throughout the summer at pitch-ins and cookouts.
Interestingly enough, the word deviled came to represent spicy or zesty foods in the 19th Century. Back then, the yellow mustard in traditional Deviled Eggs would have been considered spicy. Jump ahead to 2017 where we’ve got hot-sauce-in-our-bag swag and we’re kicking up the Scoville Units from fast food to fine dining. Here we’re giving this old classic an update and making it 2017-deviled by adding in our Sriracha Mayo.
Sriracha Mayonnaise Deviled Eggs
Makes 6 servings
2 ½ tablespoons Sir Kensington’s Sriracha Mayonnaise
2 teaspoons Sir Kesington’s Yellow Mustard
6 Vital Farms Pasture-Raised Eggs
2 teaspoons white vinegar
Salt and pepper to taste
Chives, finely chopped
Black sesame seeds
1. Place eggs carefully in a pot. Add water to cover about 1 inch above the eggs. Bring water to a boil, cover, remove from heat, and let the eggs sit for 15 minutes. Drain and transfer to a bowl of ice water. Let it sit until cool enough to handle, then peel eggs.
2. Halve eggs lengthwise. Scoop yolks into a bowl and gently mash with a fork. Mix in Sriracha Mayonnaise, Yellow Mustard, white vinegar, and salt and pepper to taste. Mash until smooth.
3. Mound the yolk mixture with a spoon or pipe the filling into egg whites with a plastic sandwich bag with the corner snipped off. Sprinkle with chopped chives and black sesame seeds and serve!