Chef Johns Deviled Eggs Recipes

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CHEF JOHN'S DEVILED EGGS



Chef John's Deviled Eggs image

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.

Provided by Chef John

Categories     Appetizers and Snacks     Deviled Eggs     Spicy Deviled Egg Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

12 large eggs
3 tablespoons white sugar
3 tablespoons water
1 red jalapeno pepper, sliced into thin rings
2 tablespoons cream cheese
⅓ cup mayonnaise
½ teaspoon Sriracha or to taste
2 teaspoons Dijon mustard
1 tablespoon rice vinegar
salt and ground black pepper to taste
¼ cup chopped chives

Steps:

  • 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.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 4.1 g, Cholesterol 191 mg, Fat 10.7 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 180.9 mg, Sugar 3.6 g

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