Siracha Deviled Eggs

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Ingredients: (serves about 5-6 people)

6 Eggs

3 Tablespoons Hellman's mayo

2 Tablespoons Siracha

1 teaspoon Grey Poupon dijon mustard

1/4 teaspoon Worcestershire sauce

1 teaspoon Salt

1/8 teaspoon Ground black pepper

Parika & Green onions (chopped) for garnish

Instructions:

First, start off by hard boiling eggs. 

To hard boil, I put eggs in a saucepan submerged in water that covers by about an inch. Boil water, then remove from heat. Cover saucepan and let sit for 10 minutes. Remove eggs from hot bath and soak in cold water. Let sit and then once cool, crack egg onto counter and peel. Once peeled, cut eggs in half, remove yolk and put the yolk directly into the food processor. Wipe egg whites clean and place on platter.

Add remaining ingredients, except for garnishing items, into the food processor. Mix until all combined evenly. It should look like a hummus type consistency. Place egg filling into a piping bag, like you use for icing cupcakes. I used a 1M baking tip. Evenly disperse filling into egg whites.

That's it! Enjoy the kick. If you don't love spice, try with a little less Siracha than the recipe calls for OR if you leave heat, add more! xo RCN

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