Seasons Recipes

Deviled Eggs with Sriracha Infused Salt

Deviled Eggs with Sriracha Infused Salt
Serves 4


4 eggs

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.


Email Print