Recipe: Devilishly Hot Deviled Eggs and Sriracha Mayo

DEVILISHLY HOT DEVILED EGGS

12 hard-cooked eggs
1/2 cup Sriracha Mayo (recipe follows)
1/3 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Chopped fresh chives for garnish

Split the eggs in half lengthwise. Remove the egg yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha Mayo, mustard, salt and pepper, blending well.

Fill a pastry bag with a star tip and pipe the yolk mixture back into the egg whites. Top with chives. Serve, or cover and refrigerate immediately.

SRIRACHA MAYO

"Can be used as a spread or dipping sauce for your favorite recipes that call for mayo."

2/3 cup mayonnaise
1/3 cup Sriracha
1 tbsp freshly squeezed lime juice, or more to taste

In a medium bowl, mix together all of the ingredients for the Sriracha Mayo. Feel free to adjust the amount of lime juice to bring the thickening to your liking. Refrigerate promptly. Store, refrigerated, for up to 2 weeks. Can be used as a spread or dipping sauce for your favorite recipes that call for mayo.

Source: The Sriracha Cookbook by Randy Clemens