So, I won. Vania’s eggs were perfection, exactly what is dreamed of when one dreams of deviled eggs. But my eggs were devilish, beguiling with heat; the judges were seduced by Sriracha.
Red Rooster (Good Luck) Eggs
Hard boiled eggs, peeled, halved, yolks in a bowl, mashed til fine with:
Mayo, twelve parts
Sriracha hot sauce, three parts
Dijon Mustard, two parts
Worcestershire sauce, one part
Measurements are approximate– everything is to taste. Go easy on the hot stuff until you get an idea of how hot it is. Fill the eggs at the last second. If you want to garnish, a sprig of chive and a single dot of Sriracha is supercute.
Addendum: How much mayo? I have never measured. If I had to guess I’d say nearly as much mayo as egg yolk. A yolk is about a tablespoon, so if you used twelve eggs, you’d use (GIVE OR TAKE) 12 tablespoons or 3/4 cup of mayo. It’s all about the consistency, how creamy and (SORRY) moist you’d like the texture. So for twelve egg yolks, start with half a cup of mayo and add more if you think it needs it.