Dai più gusto alla Pasqua: uova ripiene alla Sriracha

Ingredienti

• 9 eggs
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 tbsp sriracha sauce
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• chives or scallions for garnish (optional)

Preparazione

1. 1

   Place eggs in pot first, fill with water,...: Place eggs in pot first, fill with water, about 2 inches above eggs.

2. 2

   Bring to a rapid boil. As soon as...: Bring to a rapid boil. As soon as water reaches a rapid boil, remove pot from heat and cover tightly with lid. Let eggs rest in water for 17-18 minutes. Do not open lid during this time.

3. 3

   Drain hot water and immediately run cold water...: Drain hot water and immediately run cold water on eggs. Hit egg slightly against a hard surface, peel and rinse.

4. 4

   Slice each egg in half, scoop out the...: Slice each egg in half, scoop out the yolk and transfer to a mixing bowl.

5. 5

   Add spices and sriracha sauce to egg yolk...: Add spices and sriracha sauce to egg yolk mixture, combine thoroughly.

6. 6

   Add mayonnaise and Dijon mustard, mash until mixture...: Add mayonnaise and Dijon mustard, mash until mixture is smooth and has very little lumps.

7. 7

   Adjust spices to suit your taste.

8. 8

   Fill egg yolk mixture into a pastry bag...: Fill egg yolk mixture into a pastry bag and pipe into egg holes. Drop a dot of sriracha sauce on each egg. Garnish with chives or scallions.