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Chef John's Deviled Eggs

4

0 min

Chef John's Deviled Eggs

Chef John's Deviled Eggs Photo 1

Category

Egg appetizer

Time

0 min

Serving

12 persons

Calories

138

Rating

4.00★ (193)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • eggs: 12 piece
  • white sugar: 3 Tbsp
  • water: 3 Tbsp
  • red jalapeno pepper, sliced into thin rings: 1 piece
  • cream cheese: 2 Tbsp
  • mayonnaise: 0.33333 cup
  • Sriracha: 0.5 tsp (to taste)
  • Dijon mustard: 2 tsp
  • rice vinegar: 1 Tbsp
  • salt and ground black pepper: (to taste)
  • chives: 0.25 cup (chopped)

Metric Conversion

Stages of cooking

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  1. 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.
    Chef John's Deviled Eggs Photo 2
  2. 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.
    Chef John's Deviled Eggs Photo 3
  3. 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.
    Chef John's Deviled Eggs Photo 4
  4. 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.
    Chef John's Deviled Eggs Photo 5
  5. 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.
    Chef John's Deviled Eggs Photo 6
  6. Pipe filling into the egg white halves.
    Chef John's Deviled Eggs Photo 7
  7. Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving. Rita
    Chef John's Deviled Eggs Photo 8

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