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• 2 dozen eggs
• 4 teaspoons dijon mustard
• 1/2 cup light mayonnaise
• ½ cup minced onion or shallot
• 2 teaspoon srirachi (rooster sauce)
• 4 teaspoons basil dried or fresh is better
• 2 teaspoon garlic powder
• 1 small clove of fresh garlic chopped fine
• 2 teaspoon Cayenne pepper
• Salt and pepper
• Paprika in the eggs and on top for presentation
• Top with fresh low fat mozzarella sticks cut into chunks
1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 10 to 13 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, srirachi, garlic, garlic powder, basil, cayenne pepper and a sprinkling of salt and pepper. Spoon the egg mixture into the egg white halves. Sprinkle with paprika and top with mozzarella cheese and a dab of srirachi so everyone know’s these are hot
You can make these without the srirachi sauce and these come out great also!