Sriracha Deviled Eggs by
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons Sriracha hot sauce
2 teaspoons freshly squeezed lime juice
2 teaspoons finely chopped fresh cilantro
Freshly ground black pepper
Pickled carrots or daikon, for garnish (optional)
Finely chopped fresh cilantro leaves, for garnish (optional)
teaspoons Dijon mustard
teaspoons Sriracha hot sauce
teaspoons freshly squeezed lime juice
teaspoons finely chopped fresh cilantro
Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
Combine the egg yolks, mayonnaise, Dijon, Sriracha, lime juice, and cilantro in a medium nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with pickled carrots or daikon and chopped cilantro leaves.
Serving Size: half an egg