Recipe developer Michelle McGlinn calls these holiday deviled eggs "naughty and nice" because "They look so jolly but have a spicy bite." McGlinn says the filling's sriracha "adds a significant amount of heat to the eggs," but not enough to burn your mouth.
– 6 cold egg– ¼ cup Kewpie mayo– ¼ teaspoon salt– ¼ teaspoon pepper– 1 tablespoon Sriracha– 36 small dill frond– 12 red Peruvian pearl peppers, halved
Ingredient
Direction
In a pot, cover eggs with water. Heat medium and boil. Leave heat off, cover, and steam 10–12 minutes. Place eggs in ice water to cool. Peel cooled eggs.
1
Peeled eggs, halves. Place yolks in a small bowl. Egg yolks should be forked. Whisk the mashed yolks with Kewpie mayo, salt, pepper, and Sriracha. Half the eggs and pipe filling.
2
Arrange 3 dill fronds per egg half around the yolk filling in a wreath. Give each wreath two pearl pepper halves at the base. Serve.