A classic springtime recipe with a sweet and spicy twist that’s perfect for Easter celebrations. This dish is make-ahead friendly and easy to transport! Pro tip: pipe the filling using a star tip. It yields a beautiful presentation and helps keep the whites clean!
Related: A Tamago Sando is the Japanese Twist on Egg Salad You Need
ingredients
directions
Peel cooled hard-boiled eggs and slice in half lengthwise. Carefully scoop out the yolks, ensuring the whites remain fully intact.
Add the yolks to a small food processor or blender followed by the mayonnaise, sriracha, honey, dijon, salt and pepper.
Blend until smooth.
Scoop filling into a small piping bag fitted with a star tip. Pipe (or spoon) filling back into the egg whites and transfer to a serving plate. Garnish with paprika, chives, sesame seeds and flaked salt.
Serve immediately or store in the fridge for up to two days before serving.
