Devils’ Eggs

Devils’ Eggs
Joseph De Leo
What makes these eggs devilish? A drop of sriracha on top—and an unexpected zing from a sprinkle of lime zest.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
30
minutes

Ingredients

6
large eggs
1/4
cup
mayonnaise
1
teaspoon
fresh lime juice, plus lime zest for serving
1
teaspoon
Dijon mustard
kosher salt and black pepper
sriracha or other hot sauce, for serving

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lime juice, mustard, and ¼ teaspoon each salt and pepper.
  3. Spoon the yolk mixture into the egg whites. Top with a drop of sriracha and the lime zest.

 

 

Kristen Evans Dittami
August 2013

Nutritional Information

  • Per Serving
  • Calories 146
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 215 mg
  • Sodium 212 mg
  • Protein 6 g
  • Carbohydrate 1 g
  • Sugar 1 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 25 mg
What does this mean? See Nutrition 101.