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My review
Chef John's Deviled Eggs
Chef John
"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."
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Ingredients
1 h 15 m servings 138 calsOriginal recipe yields 12 servings (24 servings)
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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.
- 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.
- 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.
- Pipe filling into the egg shells.
- Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Nutrition Facts
Per Serving: 138 calories; 10.7 g fat; 4.1 g carbohydrates; 6.6 g protein; 191 mg cholesterol; 181 mg sodium. Full nutrition
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Reviews
Read all reviews 84116 Ratings
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Most helpful positive review
3/16/2012
I had green jalapeno instead of red and had to go hunting for Sriracha. It was worth it my husband proclaimed them the best I ever made and I liked them as well.
Most helpful critical review
4/19/2012
The yolk was raw in the middle and the shell stuck to the egg. I wasted a dozen large eggs and did not serve deviled eggs, as an appetizer, for Easter. Bummed!
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3/16/2012
I had green jalapeno instead of red and had to go hunting for Sriracha. It was worth it my husband proclaimed them the best I ever made and I liked them as well.
12/29/2012
Instant hit! Deviled eggs are a holiday must have in my family, every year. This year I decided to switch it up with Chef John's spicy twist to the predictable Deviled Egg, and I'm never going b...
3/17/2012
Basic recipe is pretty good. It does give a different twist on the classic deviled egg. I gave up Jalapenos (and other favorites) for Lent, but will add them for our Easter dinner or soon afte...
3/19/2012
These were very good! I used more Siracha than called for...We really enjoyed the spice in these, and the creaminess of the filling from the cream cheese. A nice change from the norm...will make...
4/19/2012
The yolk was raw in the middle and the shell stuck to the egg. I wasted a dozen large eggs and did not serve deviled eggs, as an appetizer, for Easter. Bummed!
3/16/2012
Nice combination of tastes - a bit different than the standard deviled egg. I kinda of missed the usual sprinkling of paprika though. Thank you for the recipe. It was a fun one to photograph ...
4/1/2013
We LOVE this recipe. While it's extra work I recommend going the extra mile and candy the jalapenos. It is soooo worth it. (And I don't even care for jalapenos!) In fact I've become an avid foll...
10/15/2012
This is by far the best I've tried yet. And its beautiful red and green compliments the holidays nicely! I used white vinegar instead of rice (all i had) and a little more Sriracha. I candied a ...