Deviled Eggs with Sriracha Infused Salt
¼ cup mayonnaise
2 tbsp. Tuscan Herb Infused Olive Oil
1 teaspoon of whole-grain Dijon mustard
1 tablespoon Seasons Sriracha Infused Salt
Freshly ground pepper to taste
Fresh chives for garnish
Place eggs in a deep saucepan, cover with water, then bring to a boil and cook for about 8 minutes. Drain and dry the eggs.
Peel eggs, cut in half lengthwise, remove the yolks, and set the egg whites aside.
Transfer the yolks to a bowl, add the mayonnaise, Tuscan Infused Olive Oil, Dijon mustard, and pepper to taste, whisking very well until well blended and perfectly smooth.
Fill each egg white using a piping bag filled with the egg yolk mixture.
Garnish each egg with Sriracha Infused Salt and fresh chives.