Gas Lamp Deviled Eggs Recipe

Hard boil the eggs

Place 12 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes.

After 10 minutes, transfer eggs to an ice bath (bowl of cold water with ice) and cool for at least 10 minutes. This stops cooking and makes peeling easier.

Peel the eggs carefully under running water. Pat dry with paper towels.

Prepare the yolk mixture

Slice each egg lengthwise and gently remove yolks into a medium mixing bowl. Place the whites on a serving platter or tray for filling.

Mash the yolks with a fork until crumbly and mostly smooth.

To the mashed yolks add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tbs white vinegar, 2 tbs Sriracha, 1 tsp salt and 1 tsp black pepper. Stir until fully combined and creamy. Taste and adjust seasoning — add more Sriracha for heat or a bit more vinegar for brightness.

Finely chop about 3/4 cup of the pickled jalapeño slices (reserve the remaining for garnish). Add the chopped jalapeños to the yolk mixture along with 2 tbs of the pickling juice and 2 tbs finely chopped fresh chives. Stir to incorporate evenly.

If the filling seems too thick, thin it with an additional 1/2 tbs pickling juice or a small splash of water until it reaches a pipeable consistency.

Spoon or pipe the yolk mixture back into the egg white halves. For a neater presentation, transfer the yolk mixture to a piping bag fitted with a star tip or a zip-top bag with the corner snipped and pipe into the wells.

Arrange deviled eggs on a serving platter. Top each filled egg with a small drizzle of extra Sriracha (about 1/8 tsp per egg), a sprinkle of smoked paprika, and one reserved pickled jalapeño slice.

Finish with a few more chopped chives or scatter microgreens/cilantro leaves for contrast and freshness.

Cover and chill for at least 20 minutes to let flavors meld. Serve chilled or at cool room temperature within 2 hours.