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Devilishly Hot Deviled Eggs

Deviled eggs seem to be a particular favorite of Sriracha lovers. This recipe is adapted from The Sriracha Cookbook by Randy Clemens (Ten Speed Press, 2011). Clemens says the Sriracha gives the yolk a gorgeous orange hue.

Makes 6 to 8 servings

12 hard-cooked eggs

1/3 cup Sriracha mayonnaise (recipe below)

3/4 teaspoon Dijon mustard

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

Chopped fresh chives, for garnish

Cut the eggs in half lengthwise and remove the yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha mayo, mustard, salt and pepper and blend well.

Fill a pastry bag fitted with a star tip and pipe the yolk mixture back into the egg whites. Top with the chives.

Serve or cover and refrigerate.

Sriracha Mayo

Clemens swears this will become a staple in your refrigerator.

Makes about 1 cup

2/3 cup mayonnaise

1/3 cup Sriracha

1 tablespoon freshly squeezed lime juice, or more to taste

Mix ingredients together and refrigerate until ready to use.



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