Ingredients

• 12 large eggs
• 3 tablespoons white sugar
• 3 tablespoons water
• 1 red jalapeno pepper , sliced into thin rings
• 2 tablespoons cream cheese
• 0.33 cups mayonnaise
• 0.5 teaspoons Sriracha or to taste
• 2 teaspoons Dijon mustard
• 1 tablespoon rice vinegar
• salt and ground black pepper to taste
• 0.25 cups chopped chives

Instructions

1. 1 Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot, and let sit for 17 minutes.
2. 2 Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
3. 3 Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
4. 4 Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
5. 5 Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
6. 6 Pipe filling into the egg white halves.
7. 7 Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

Nutrition per serving