Devilishly Hot Deviled Eggs

• 12 hard-cooked eggs
• 1/3 cup Sriracha Mayo (page 16)
• 3/4 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Chopped fresh chives, for garnish

1. Split the eggs in half lengthwise.
2. Remove the egg yolks.
3. Using a fork, break up the yolks in a mixing bowl.
4. Stir in the Sriracha Mayo, mustard, salt, and pepper, blending well.
5. Fill a pastry bag fitted with a star tip and pipe the yolk mixture back into the egg whites.
6. Top with the chives.
7. Serve or cover and refrigerate immediately.
8. Place eggs in a large pot and fill with enough cool water to cover the eggs by 2 inches.
9. Slowly bring to a boil over medium heat.
10. Once the water has reached a boil, cover the pot and remove from the heat.
11. Let rest for 12 minutes.
12. Drain the cooking water then place the eggs under cool running water for several minutes to halt the cooking.

eggs, sriracha, mustard, kosher salt, freshly ground black pepper, fresh chives

Taken from www.epicurious.com/recipes/food/views/devilishly-hot-deviled-eggs-379479 (may not work)