Slow Cooker

Chef John's Deviled Eggs


  • 12 large eggs
  • 3 tablespoons white sugar
  • 3 tablespoons water
  • 1red jalapeno pepper, sliced into thin rings
  • 2 tablespoons cream cheese
  • ⅓ cup mayonnaise
  • ½ teaspoon Sriracha or to taste
  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice vinegar
  • salt and ground black pepper to taste
  • ¼ cup chopped chives
  • Directions

  • Step 1

    Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.


  • Step 2

    Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.

  • Step 3

    Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.

  • Step 4

    Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.

  • Step 5

    Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.

  • Step 6

    Pipe filling into the egg shells.

  • Step 7

    Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

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