I found a slight variation of this recipe on AllRecipes.com, a site I absolutely love for recipes. I love this site because it has so many items to choose from, it has fun ways to search and there are always valuable reviews which give me some guidance in terms of adjustments I may want to make.
The original recipe was one of Chef John’s and any time I see his name, I know I’m going to do well with his recipe. You can use the link above to see his recipe. Below is what I did to create these masterpieces…the picture doesn’t do them justice!
- 12 large eggs
- 4 small sweet peppers, sliced into thin rings
- 2 tablespoons cream cheese
- ⅓ cup mayonnaise
- ½ teaspoon Sriracha or to taste
- 2 teaspoons stone ground mustard
- 1 tablespoon rice vinegar
- salt and ground black pepper to taste
- ¼ cup chopped chives (not shown in picture because I hadn't added them yet - we bought some at the store but somehow they didn't make it home so I had to get more)
- Cook, cool and peel hard-boiled eggs the way you always do. I suck at this so I use my handy egg maker which is my new favorite small appliance to cook, then I let them sit in ice water for a bit and they peel perfectly.
- Slice peppers and set aside.
- Cut eggs in half lengthwise and remove yolks. It is helpful but not absolutely necessary to keep the whites moist by laying a damp towel over them while you make the filling.
- Whip or mash together egg yolks, cream cheese, mayonnaise, Sriracha, and mustard with a spoon or spatula until just combined. I like my nice and smooth so I used a hand mixer and whipped them together. Stir in rice vinegar until smooth. Add salt and pepper to taste.
- Spoon or pipe in filling into the egg halves. I spooned them here because they were for eating at home. If I were taking them somewhere, I would use my spritzer deal so they are nice and pretty.
- Top each egg with a sweet pepper ring and chopped chives. Chill for at least 20 minutes before serving.