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Ingredients :
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
Methods :
Step 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.
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Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Pipe filling into the egg shells.
Step 7
Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
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