Ingredients
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12 large eggs
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½ cup mayonnaise
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2 tbsp Dijon mustard
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1 (2.25 oz) can black sliced olives
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3 tbsp Sriracha hot sauce
Steps
1
Boil eggs for about 8 min. Drain and rinse.
2
Halve the eggs; set aside whites and separate yolks into a bowls. In the bowl of a food processor, combine yolks, mayonnaise, and mustard. Pulse until smooth, then use a spatula to scrape into a resealable plastic bag.
3
Work mixture into the corner of the bag, removing all air bubbles. Use scissors to snip off the tip of the bag. Pipe the filling into the egg whites. Place a black olive slice in the middle of each deviled egg. Using a toothpick, draw lines of sriracha sauce on the egg white to create bloodshot eyes. Serve immediately or store, covered, in the fridge for up to 2 hours.
