Place eggs in single layer and cover with water. Bring to boil, cover and turn off heat. Let stand 12-15 minutes.
Drain and place in ice water or run cold water over eggs to loosen shells. Peel as soon as cool enough to handle.
Cut in half. Remove yolks and add all ingredients except the sriracha sauce. Put yolk mixture back in eggs. Add sriracha sauce to taste.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 161 (74%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 6g|
|Cholesterol 423mg||130 %|
|Sodium 218.8mg||8 %|
|Potassium 186.5mg||5 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.3g|
|Protein 13g||19 %|
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Calories per serving: 217
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