Better Deviled Eggs

from ButterYum
makes 24 halves


12 large eggs, hard-cooked and peeled
1/4 cup unsalted butter, room temperature
1/4 cup real mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon distilled white vinegar
1 tablespoon dijon mustard
1/1 teaspoon sriracha
kosher salt and pepper to taste
chives or paprika for garnish


Cut eggs in half lengthwise and remove yolks; reserve egg whites for later.  Make the filling by mashing or pressing the yolks through a fine mesh sieve before combining with butter, mayonnaise, lemon juice, dijon mustard, vinegar, and sriracha; mixing well.  Spoon or pipe the filling into empty egg white halves and garnish with chives or paprika if desired.