Step 1 of 3
Put the eggs into a spacious pot and submerge them in cold water. Heat the water until it reaches a boil, then quickly take it off the burner. Put a lid on the pot and allow the eggs to sit in the hot liquid for 10 to 12 minutes. Take the eggs out, let them cool down, and remove the shells.
Inclusion: add 2-3 sturdy dashes of Tabasco sauce.
I enjoyed the heat from the Chinese hot mustard, though I felt the filling required a bit more mayo. It was very tasty after I added that extra portion. Thank you for sharing your recipe!
Usually, I'm a big fan of deviled eggs and have experimented with countless recipes and flavor profiles. However, something just felt off with this version. The taste profile didn't sit well with me. I eventually just diced up the finished eggs, tossed in a bunch of lettuce, and turned it into an egg salad pita sandwich (I really didn't want to discard six perfectly good eggs). The pita and greens masked the flavor a bit and made it edible. Unfortunately, this one didn't work out for me.