Ingredients
Equipment
Method
- Cut the hard-boiled eggs in half lengthwise with a sharp knife for clean cuts.
- Carefully remove the yolks with a small spoon and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
- Mash the egg yolks with a fork until completely smooth to prevent lumps.
- Add the mayonnaise, Dijon mustard, minced garlic, sriracha, paprika, salt, and black pepper to the mashed yolks.
- Mix until smooth and creamy, ensuring all ingredients are well combined.
- Taste and adjust seasoning if needed, adding more sriracha for heat or salt for flavor.
- Transfer the yolk mixture to a piping bag or zip-top bag with a corner snipped off (or use a spoon).
- Pipe or spoon the filling generously back into the egg white halves.
- Garnish with chopped fresh chives and red pepper flakes if using for extra heat.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld together.
Notes
For best results, use eggs that are at least a week old as they peel more easily. To achieve perfectly centered yolks, gently stir eggs clockwise while boiling. For a smoother filling, press the yolk mixture through a fine-mesh sieve. Can be made up to 24 hours in advance, but garnish just before serving. Store in an airtight container in the refrigerator for up to 2 days.
