Ingredients
12
eggs
1
tablespoon salt
1/2
cup reduced-fat mayonnaise
1
tablespoon Dijon mustard
3
tablespoons chopped green onions
2
tablespoons Sriracha sauce
Chopped fresh cilantro, if desired
Preparation
In 4-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Add salt; heat to boiling over medium heat, and continue to boil 30 seconds. Cover saucepan; remove from heat. Let stand covered 12 minutes.
Drain and rinse eggs. Place in bowl of ice water about 5 minutes to completely cool eggs.
Peel eggs; cut lengthwise in half. Slip out yolks into medium bowl; mash with fork. Set whites aside.
Stir mayonnaise, mustard and half of the scallions into yolks. Beat mixture with whisk until smooth.
Fill whites with egg yolk mixture, heaping it lightly. Drizzle with Sriracha sauce. Top with remaining scallions and cilantro. Serve immediately, or cover and refrigerate up to 24 hours.
