Devil"ish" Deviled Eggs
Not your traditional deviled eggs (hence the "ish"), but equally delicious and so much easier to make! Top with spicy mayo, chives, truffle salt or smoked paprika for a delicious brunch dish, easy lunch or afternoon snack.
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Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 2-3 tablespoons sriracha (or other hot sauce)
- fresh chopped chives
- Maldon salt
Instructions
- Place eggs in a pot, cover with cold water, then cover the pot and bring to a boil. Once it’s boiling immediately remove from heat and let sit for 6 minutes. After 6 minutes, place pot under kitchen faucet and run cold water over the eggs for a minute or two. This will stop the cooking process. When the eggs are cool enough to handle, remove them from the pot. Peel them, halve them and set them aside.
- For the spicy mayo: Add mayo and sriracha to a small bowl and mix. Taste and adjust based on the level of spice you like. You may need to add more mayo or more sriracha, depending on your taste.
- Place halved eggs on a platter, spoon a little of the spicy mayo over the top and garnish with freshly chopped chives and a sprinkle of Maldon salt.