Deviled Egg Roulette Recipe

Preparation Directions

1. 1

   Boil the Eggs

   Place the eggs in a pot and cover them with cold water. Bring to a boil over high heat. Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes.

2. 2

   Cool the Eggs

   After 12 minutes, transfer the eggs to an ice bath for 5 minutes to cool and stop the cooking process.

3. 3

   Peel the Eggs

   Once cooled, gently tap the eggs on a hard surface and peel the shells off. Rinse under cold water to remove any shell fragments.

4. 4

   Prepare the Filling

   Slice each egg in half lengthwise and carefully remove the yolks. In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, black pepper, paprika, and sriracha sauce until smooth.

5. 5

   Add the Heat

   For the 'one hell hot' option, fold in the ghost pepper sauce into the yolk mixture. Mix well.

6. 6

   Fill the Eggs

   Spoon or pipe the filling back into the egg whites. Make sure to randomly select a few eggs to add extra ghost pepper sauce for the roulette effect.

7. 7

   Garnish

   Top the deviled eggs with chopped chives and jalapeño slices for garnish.

8. 8

   Serve

   Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.