Ingredients:

  • 6 large eggs
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Sriracha
  • 2 tbsp pickled jalapeños, finely minced
  • 1 tsp apple cider vinegar

Instructions:

  1. Place eggs in a single layer in the saucepan and cover with 1 inch of cold water.
  2. Bring to a rolling boil, then immediately remove from heat and cover with a lid.
  3. Let the eggs sit covered for 12 minutes.
  4. Transfer eggs immediately to an ice bath for 10 minutes until chilled.
  5. Carefully peel the eggs and slice them lengthwise.
  6. Remove the yolks and push them through a fine-mesh sieve into a mixing bowl to remove lumps.
  7. Add the mayonnaise, Dijon mustard, Sriracha, minced pickled jalapeños, and vinegar to the yolks.
  8. Whisk vigorously until the mixture is smooth and glossy.