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–+ servings

Daisy Deviled Eggs

Beautiul Deviled Eggs stuffed with a sriracha mayonnaise which is piped and adorned to look like daisys
5 from 2 votes
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Prep Time 30 minutes
Cook Time 13 minutes
Course Appetizer
Servings 12

Equipment

Ingredients
  

  • 8 Organic Free Range Eggs Good quality eggs have golden orange yokes which will make your deviled eggs more beautiful-Use 8 so you have extra filling
  • 1/3 Cup Mayonnaise Hellmans
  • 1 TB Sriracha + More to make Daisy Centers
  • 1 Tsp Yellow Mustard
  • 1 Tsp Grey Poupon Mustard
  • 1/4 Tsp Paprika
  • 1/4 Finely Chopped Vidalia Onion

Garnish

  • 6 Chives
  • 24 Small Leaves from Italian Parsley

Instructions
 

  • Add 8 eggs to boiling water for 13 minutes and boil gently then immediately flush in very cold water or an ice bath
  • Peel eggs and slice in half the long way and put yokes in a bowl and smash with a fork
  • Add Mayo, Mustards, finely Chopped Onion, Sriracha, Paprika, Salt and Pepper and mix well with yokes
  • Fill piping bag with yoke filling that has a star tip
  • Use only 6 whites of the egg so you have 12 shells
  • Pipe a big dot in the middle of each egg then pipe the leaves of the daisy using a pulling motion so they look like leaves
  • Once all the leaves are done go back with any extra filling and make the middle bigger on the eggs then top with a dot of Sriracha to make the Daisy's middle
  • Cut chives in one inch sections and insert in the middle to look like a stem coming down the longer white end of the egg
  • Tear very small pieces of leaves from Italian parsley and carefully add leaves to each side of the chive stem
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