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1
Hard boil 6 large eggs.
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2
Cool completely & dry.
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3
Shell the eggs carefully.
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4
If shells are sticking to the whites - use a bowl of water to periodically dip the egg in while shelling to help with the process.
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5
Pat shell-less eggs dry with a paper towel.
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6
Cut each egg in half long ways.
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7
Scoop out the yolk into a bowl.
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8
Set whites aside for later use.
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9
To the yolks add the mayonnaise, Sriracha, garlic powder, salt, Old Bay Seasoning, & celery seed.
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10
Using a fork mash & mix the ingredients until you achieve a smooth, creamy texture.
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11
Transfer the mixture into a small zipper storage bag or icing piping bag - if using a tip choose one with a larger opening.
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12
Lay out your egg whites on a serving dish.
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13
Using a deviled egg dish makes this easier, but if you don't have one, layer chopped lettuce on a regular serving dish, place egg whites on top & the lettuce will help hold the eggs in place.
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14
Pat away any moisture collecting on the whites with a paper towel.
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15
Fill each egg white's old yolk divet with the yolk mixture.
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16
(If using the storage bag, don't forget to clip one of the bottom corners & use as you would a piping bag)
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17
Garnish with a sprinkle of Old Bay Seasoning & a tiny dallop of Sriracha.
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18
(Optional)
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19
Hard boiled egg trouble shooting: 1.
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20
Older eggs make better hard boiled eggs, the yolks stay more centered & they are easier to shell.
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21
2.
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22
Lay eggs on their sides 30 minutes before cooking to help center the yolks.
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23
3.
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24
Hard boiled is achieved between 10 & 15 minutes of cooking time.
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25
4.
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26
Add mayonnaise a little at a time to ensure the deviled mixture does not become too runny.
