Sriracha Deviled Eggs

Ingredients

• 6 large eggs
• 3 Tbsp mayonnaise
• 2 Tbsp Sriracha hot sauce
• 1/8 tsp garlic powder
• 1/4 tsp smoked paprika
• Pinch of salt

Directions

1. Set the uncooked eggs across the base of a sauce pot in a single layer. Pour in cool water until the eggs are covered by 1 inch, then bring the pot to a boil over high heat, uncovered, which should take about 10 minutes.
2. Once the water is fully bubbling, shut off the heat and cover the pot. Leave the eggs in that hot water, lid on, for 15 minutes.
3. After 15 minutes, drain away the hot water and let cool water run over the eggs. If your tap water is on the warm side, toss ice into the pot to bring the temperature down faster. That quick chill stops the eggs from continuing to cook and keeps the yolks from going green or greyish-green.
4. When the eggs are well cooled, though still a little warm is fine, gently remove the shells. Slice each egg in half and move the firm yolks into a bowl.
5. To the yolks, add the mayonnaise, Sriracha, garlic powder, smoked paprika, and salt. Mash everything until you have a mostly smooth mixture, then taste and add more salt if it needs it.
6. Fill the hollows in the whites with the Sriracha-yolk mixture, using a spoon or piping it in. Add a little Sriracha on top if you’d like, then serve right away or chill until you’re ready.