Deviled Eggs (3 Halves) Recipe

Inspired by Terlingua

Time30m

Serves3

Lox, pickled peppers, crispy onion, chile oil, scallions

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Ingredients

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1
Boil the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the saucepan and remove from heat. Let the eggs sit for 12 minutes.
2
Cool and Peel
After 12 minutes, transfer the eggs to an ice bath to cool for 5 minutes. Once cooled, carefully peel the eggs.
3
Prepare the Filling
Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix in cream cheese, Dijon mustard, lox, pickled peppers, and a drizzle of chile oil. Mix until smooth and well combined.
4
Fill the Eggs
Spoon or pipe the filling back into the egg whites.
5
Garnish
Top the deviled eggs with crispy onion and finely chopped scallions. Drizzle with additional chile oil if desired.