Sriracha Deviled Eggs
 These Sriracha deviled eggs are truly devilish and pop-in-your-mouthable. Ingredients 6 eggs 3 tablespoons mayonnaise, best quality such as Hellman’s, Best Foods or Duke’s 1 to 2 tablespoons Sriracha, to taste 1 teaspoon whole grain mustard ¼ teaspoon Worcestershire sauce ⅛ teaspoon salt ⅛ teaspoon freshly ground black pepper ⅛ teaspoon sugar Finely chopped chives, for serving Paprika, for serving 6 eggs 3 tablespoons mayonnaise, best quality such as Hellman’s, Best Foods or Duke’s 1 to 2 tablespoons Sriracha, to taste 1 teaspoon whole grain mustard ¼ teaspoon Worcestershire sauce ⅛ teaspoon salt ⅛ teaspoon freshly ground black pepper ⅛ teaspoon sugar Finely chopped chives, for serving Paprika, for serving Instructions Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan). Tap each egg on the counter to crack the shell all over, then peel under cold running water. Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar. Process until smooth. (If you don't have a mini food processor, pass the yolks through a sieve before combining them with the other ingredients. This will make them easier to blend without getting lumps.) Taste and adjust the seasoning, adding more Sriracha if necessary. Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a ¼–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and chives, and serve. Make-Ahead: The eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring the filling to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible. Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan). Tap each egg on the counter to crack the shell all over, then peel under cold running water. Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar. Process until smooth. (If you don't have a mini food processor, pass the yolks through a sieve before combining them with the other ingredients. This will make them easier to blend without getting lumps.) Taste and adjust the seasoning, adding more Sriracha if necessary. Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a ¼–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and chives, and serve. Make-Ahead: The eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring the filling to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 deviled egg half Calories: 57 Fat: 5 g Saturated fat: 1 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 3 g Sodium: 104 mg Cholesterol: 81 mg Per serving (12 servings) Serving size: 1 deviled egg half Calories: 57 Fat: 5 g Saturated fat: 1 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 3 g Sodium: 104 mg Cholesterol: 81 mg