Cook The Book: Sriracha Deviled Eggs 

1. 1

   Split the eggs in half lengthwise. Remove the egg yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha Mayo, mustard, salt, and pepper, blending well. Fill a pastry bag fitted with a star tip and pipe the yolk mixture back into the egg whites. Top with the chives. Serve or cover and refrigerate immediately.

2. 2

   In a medium bowl, mix together all of the ingredients. Feel free to adjust the amount of lime juice to bring the thickness to your liking. Refrigerate promptly. Store, refrigerated, in an airtight container for up to 2 weeks. Use as a spread or a dipping sauce for your favorite recipes that call for mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.