Ingredients
- 6 eggs
- steamer basket
- 1/4 c. mayonnaise
- 1.5 t. horserasdish
- 1.5 t. yellow mustard
- 1.5 t. pickle juice
- 1 t. sriracha sauce
- 1 t. salt
- 6 candied bacon pieces
- chile rub (combination of ancho chile powder, paprika, cayenne pepper, sugar & salt)
- jalepeno - sliced thin
- 6 T. – Taco Cole Slaw (if desired)
Directions
- Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed.
- Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook eggs for 13 minutes.
- When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes. Peel before using.
- Remove yolk from each egg and place into a bowl mash with a fork. (A food processor or blender works well to create a smooth texture) Add the mayo, horseradish, mustard, pickle juice, Sriracha and salt and mix thoroughly. Cool the filling for 1 hour in the refrigerator. Fill a pastry bag with the yolk mixture and pipe into the egg whites. Place the six tablespoons of taco slaw on a chilled plate evenly spread out. Sprinkle each egg with chile rub, top with candied bacon, jalapeno slice and place on the slaw. Drizzle the plate with extra Sriracha Sauce.