Makes 2 dozen deviled eggs
INGREDIENTS
1 dozen eggs
½ cup mayonnaise
½ tbsp. Sriracha mayo (for extra spiciness)
½ tbsp. brown mustard
½ tbsp. creamy horseradish
½ teaspoon Red pepper
Salt and pepper to taste
Paprika for garnish, optional
Parsley for garnish, optional
Radish for garnish, optional
Yellow Bell Pepper for garnish, optional
1. Hard boil the eggs
Fill up a large size pot with enough water to cover the eggs with at least an inch of water. Add 1 Tbsp. of salt and bring to a full boil. Gently spoon in the eggs. Bring the water back to a boil, cover, and then cook for 12 minutes. Drain hot water from the pot and run cold water thoroughly over the eggs. Add enough ice into the water to create ice bath. Let the eggs sit in it for 10 minutes to chill.
2. Peel eggs.
*You’ll get perfectly peeled eggs if you use the Egg Stripper, that will help you peel up to 5 eggs at once in under 10 seconds.
3. Slice each egg in half, lengthwise.
Gently scoop out yolks into a small bowl. Mash with a fork and stir in mayonnaise, horseradish, mustard, Sriracha Mayo, red pepper, salt and pepper. Mix until thoroughly combined. Add more mayonnaise as necessary to get to the creamy consistency you’d like. Arrange the egg white halves on a serving platter. Pipe through a piping bag or simply use a spoon to put the egg yolk mixture into the egg white halves. To achieve beautiful presentation, gently sprinkle with paprika and garnish with parsley, bell pepper strips and reddish slices.