deviled eggs with sharp cheddar cheese

Let’s face it; it’s summer and it’s hot and you don’t want to spend a lot of time in the kitchen! Deviled eggs are another easy breakfast meal. Deviled eggs also make a great snack or appetizer. They really do not need additional salt or seasoning because I put in sharp cheddar cheese, a bit of mayonnaise, and Sriracha hot sauce.

Deviled Eggs
5 hard boiled eggs, peeled and sliced in half
1 tablespoon mayonnaise
1/3 cup sharp cheddar cheese, shredded
Sriracha sauce to taste
Cilantro or scallion, minced, for garnish if desired

Put the eggs in a small saucepan and cover with cool water. Cover and bring to a boil over medium heat, about 10 minutes. Turn off the heat and let the eggs sit in the hot water for 10 more minutes. Drain the eggs in the saucepan. Move the pan back and forth so that the motion cracks the egg shells. Hold the pan under the faucet and run cool water over the cracked eggs in the pan. Let the eggs rest in cool water until they are cool enough to handle. Change the water once or twice. Peel the cooled hard boiled eggs and slice in half vertically.

Carefully scoop the cooked yolks into a small bowl without tearing the egg whites. Using a pastry blender, cut the yolks fine. Add the mayonnaise and the cheese and continue blending. Add Sriracha to taste. Taste and adjust seasoning if necessary. If the yolk mixture is dry add a teaspoon more of mayonnaise.  The yolk mixture should be the consistency of a thick paste. Using a rubber/silicone spatula, scoop the yolk mixture out of the bowl and into a plastic bag. Snip off one corner. Squeeze the yolk mixture out of the snipped end into the bowl of each egg white. Garnish with scallion or cilantro, if you wish. Enjoy!

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