Chef John's Deviled Eggs

My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 138 Calories

Ingredients

• 3 tablespoons white sugar
• 3 tablespoons water
• salt and ground black pepper to taste
• 2 tablespoons cream cheese
• ⅓ cup mayonnaise
• 1 tablespoon rice vinegar
• 2 teaspoons Dijon mustard
• 12 large eggs
• 1 red jalapeno pepper, sliced into thin rings
• ½ teaspoon Sriracha or to taste
• ¼ cup chopped chives

Recipe Instructions

Step 1

Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.

Step 2

Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.

Step 3

Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.

Step 4

Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.

Step 5

Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.

Step 6

Pipe filling into the egg shells.

Step 7

Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.