Chef John's Deviled Eggs

Recipe View Gently place eggs in a large pot and cover with cold water. Bring to a gentle simmer over medium-high heat. Once simmering, immediately remove from heat, cover, and let stand for precisely 17 minutes. (17 minutes)

Recipe View While the eggs are cooking, prepare the candied jalapenos. Combine sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Pour the hot syrup over the sliced jalapeno rings in a heatproof bowl. Stir gently and set aside to cool and slightly soften. (10 minutes)

Recipe View After the eggs have steeped for 17 minutes, drain the hot water and immediately fill the pot with ice water. Let the eggs sit in the ice bath until completely cooled, about 15 minutes. This stops the cooking process and makes them easier to peel. (15 minutes)

Recipe View Once the eggs are cool, gently peel them. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Cover the egg white halves with a damp paper towel to prevent them from drying out while you prepare the filling. (10 minutes)

Recipe View Using a fork or a potato masher, mash the egg yolks until smooth. Add the softened cream cheese, mayonnaise, Sriracha, and Dijon mustard to the bowl. Mix well until all ingredients are thoroughly combined and the mixture is creamy. Stir in the rice vinegar until the filling is light and airy. Season with salt and pepper to taste. (5 minutes)

Recipe View Transfer the yolk mixture to a piping bag fitted with a decorative tip, or simply use a spoon. Pipe or spoon the filling evenly into the egg white halves. (10 minutes)

Recipe View Garnish each deviled egg with a ring of the candied jalapeno and a sprinkle of fresh chopped chives. (5 minutes)

Recipe View Chill the deviled eggs in the refrigerator for at least 20 minutes before serving to allow the flavors to meld and the filling to firm up. (20 minutes)