Ingredients
Equipment
Method
- Place eggs in a single layer in a large saucepan and cover with cold water, ensuring the water covers the eggs by about an inch.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, immediately turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- Prepare an ice bath (a bowl filled with ice and water).
- After 10-12 minutes, carefully transfer the eggs to the ice bath using a slotted spoon and let them cool completely, about 10-15 minutes.
- Once the eggs are cooled, gently peel them.
- Slice the eggs lengthwise and carefully remove the yolks, placing them in a small mixing bowl.
- Mash the yolks with a fork until they are smooth and crumbly.
- Add the mayonnaise, sriracha, Dijon mustard, rice vinegar, smoked paprika, and cayenne pepper (if using) to the yolks.
- Mix all the ingredients together until the filling is smooth and creamy. Taste and adjust seasonings as needed.
- Transfer the filling to a piping bag fitted with a large tip (or use a Ziploc bag with a corner snipped off).
- Pipe or spoon the filling into the hollowed-out egg whites, ensuring each egg half gets a generous portion.
- Sprinkle black sesame seeds over the filling to resemble dragon scales.
- Sprinkle finely chopped chives or green onions over the sesame seeds for added color and flavor.
- Cover the deviled eggs and refrigerate for at least 30 minutes before serving to allow the flavors to meld together and the eggs to firm up.
Notes
For easy peeling, use eggs that are a week old and ensure they are thoroughly cooled in an ice bath. Adjust the amount of sriracha and cayenne pepper to your spice preference. Hard-boiled eggs and filling can be made a day or two in advance. Get creative with garnishes by using finely diced red bell pepper or crushed red pepper flakes. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Variations include adding smoked salmon, avocado, bacon, or wasabi to the filling.