Devilish Eggs with Lime and Siracha
Makes 24 deviled eggs
You can make the hard boiled eggs in advance–just store them carefully so there is no breaking.
1 dozen extra-large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons lime juice (from about 1 lime)
1 ½ teaspoons siracha
¾ teaspoon salt
Sweet paprika, for garnish
1. Cut the hard boiled eggs in half lengthwise. Over a medium mixing bowl, gently squeeze the center of the eggs so the yolk pops into the bowl. With a fork, mash the yolks with the mayo and mustard until smooth. Add the lime juice, siracha, and salt, and mix until incorporated. Taste for seasoning.
2. Using a teaspoon, carefully scoop the filling into the cavity of each egg. Arrange on a serving platter or cutting board, garnish with a shake of paprika and half a lime, and enjoy!