Directions:
- Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
- Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
- Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
- Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
- Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
- Pipe filling into the egg shells.
- Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.08 Kcal (272 kJ) | ||
| Calories from fat | 46.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 8% | |
|---|---|---|---|
| Cholesterol | 95.6mg | 32% | |
| Sodium | 65.5mg | 3% | |
| Potassium | 40.29mg | 1% | |
| Total Carbs | 1.44g | 0% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 189.7 Kcal (794 kJ) | ||
| Calories from fat | 136.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 8% | |
|---|---|---|---|
| Cholesterol | 278.69mg | 32% | |
| Sodium | 190.95mg | 3% | |
| Potassium | 117.46mg | 1% | |
| Total Carbs | 4.19g | 0% | |
| Sugars | 3.31g | 5% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 9.88g | 7% | |
| Vitamin C | 2.9mg | 2% | |
| Iron | 1.5mg | 3% | |
| Calcium | 47.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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