Chef Paul Verica from Heritage Food and Drinks makes deviled eggs.
- 1 dozen Small City Farm Eggs – or other locally grown-free range eggs
- ¼ cup + 3 tablespoons of Hellman’s Real Mayonnaise
- 2 teaspoons sriracha
- 2 teaspoons French’s yellow mustard
- Salt and Pepper to taste
- To cook the eggs – start with a pot filled with cold water and bring to a rapid boil, add the eggs and cook at a full boil for 8 minutes, then remove them from the heat and let them rest in the hot water for another 8 minutes.
- Place the bowl and blade of your food processor into the freezer for at least 15 minutes, the chilled bowl helps to keep the yolk mixture from separating
- After resting – remove from the hot water and plunge into an ice bath and allow the cool completely – 10 – 15 minutes is plenty
- Peel the eggs – rinse to remove any shell debris, then pat dry, split the eggs and remove the yolks.
- To prepare the filling – place the yolks, mayonnaise, sriracha and mustard in the chilled bowl of your food processor and pulse until smooth, do not over mix.
Add other flavors into this base – below are some of our favorites
- Pimento cheese & pork belly
- Goat cheese and puree of spinach
- Hot peppers and goat cheese
- Bacon and blue cheese
- Roasted garlic puree and curry
Pimento Cheese Ingredients:
- ½ cup diced roasted pimentos – or you can substitute diced roasted red peppers
- 8 ounces finely grated extra sharp cheddar cheese
- 2 ounces of cream cheese – at room temperature
- 1 teaspoon of sriracha
- Salt and pepper to taste
- Combine all in the bowl of your food processor and puree to your desired consistency