Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1½ tablespoons sriracha, plus more for drizzling
- ½ teaspoon rice vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon toasted sesame seeds
- Chopped fresh chives for garnish (optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then immediately remove from heat and cover. Let sit for 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool completely, about 10 minutes. This makes them easier to peel and stops them from developing that greenish ring around the yolk.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks into a medium bowl.
- Add the mayonnaise, sriracha, rice vinegar, salt, and pepper to the yolks. Mash everything together with a fork until smooth and creamy. If you want it extra smooth, you can use a hand mixer or push it through a fine-mesh sieve.
- Spoon or pipe the yolk mixture back into the egg white halves. If you’re piping, a plastic bag with the corner snipped off works just fine if you don’t have a piping bag.
- Drizzle a small amount of sriracha over the top of each egg. You can use a spoon or a squeeze bottle for more control.
- Sprinkle the sesame seeds over the eggs, then add chives if you’re using them.
- Refrigerate for at least 30 minutes before serving to let the flavors come together. These are best served within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
