- 10 minutes
- 50 minutes
Sriracha Hot Chili Sauce adds a kick to this party staple! Be sure to let the eggs cool fully, so the yolks come out easily and stay fluffy when combined with flavor-packed ingredients.
- Place a large pot of hot water over high heat. Once boiling, gently lower eggs into the water. Cover and cook for ten minutes.
- Remove eggs from heat, and place under cold water to cool.
- Once completely cooled, peel eggs and slice in half lengthwise.
Gently scoop out egg yolks with a small spoon, and set aside in a small bowl.
To egg yolks, add Sriracha, mayonnaise, salt and pepper. Mix well with a fork.
Gently spoon 1/2 tablespoon filling into each egg white.
- Garnish with chopped scallions. Chill at least 30 minutes before serving.