Easy Creamy Deviled Eggs
Serves: 18-24 eggs
For the Sriracha mayo
  1. Bring about 8 cups of water to the boil. Delicately plunge the eggs one by one in the boiling water and let them cook uncovered for 9 minutes total.
  2. Drain the water from the pot and then fill it with cold water. Make sure that you let the water run until the water that's in the pot remains cold.
  3. Let the eggs sit in the cold water for about 5 minutes; meanwhile, make the sriracha mayo by mixing all the ingredients in a small bowl.
  4. Peel the eggs and then cut them in half lengthwise; carefully remove their yolks and place them in a medium sized bowl.
  5. Add the mayonnaise, heavy cream, salt, pepper and pinch cayenne and mix very well with a fork or egg masher until smooth and creamy.
  6. Fill a pastry bag with the yolk mixture and pipe back into the whites. You may end up with a few whites too many...
  7. Garnish with a dash of cayenne pepper, fresh parsley and a drizzle of sriracha mayo, if desired.
  8. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Information
Serving size: Based on 1 piece
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/easy-creamy-deviled-eggs/