Restaurants›Stock & Barrel›Spicy Deviled Eggs Recipe

Spicy Deviled Eggs Recipe

Inspired by Stock & Barrel
Time30m
Serves6

smoked salmon roe, chives

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Ingredients

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Ingredients

Method

Instructions

1

Prepare the Eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover the saucepan, remove it from the heat, and let it sit for 12 minutes.

2

Cool and Peel

After 12 minutes, transfer the eggs to an ice water bath and let them cool for about 5 minutes. Once cool, peel the eggs and slice them in half lengthwise.

3

Make the Filling

In a bowl, scoop out the yolks from the egg halves and place them in a separate mixing bowl. Add mayonnaise, Dijon mustard, hot sauce, salt, and black pepper to the yolks. Mash and mix until smooth and creamy.

4

Fill the Eggs

Spoon or pipe the yolk mixture back into the egg white halves.

5

Garnish

Top each filled egg with a small dollop of smoked salmon roe and a sprinkle of chopped chives.

6

Serve

Arrange the deviled eggs on a platter and serve chilled.