⅓cupchopped cilantroSet a few pinches aside for garnish
1tablespoonchopped scallions
1tablespoonfresh mint leaves
Maldon Salt FlakesHoisin + Sriracha for garnish
Instructions
Bring a large pot of water to a light boil. Gently add eggs and when the water begins to boil lightly again, turn the timer on for 7 minutes. When the timer goes off, remove eggs and place in a ice bath for 5 minute. Peel and slice eggs in half.
Place egg whites on a platter and then put the egg yolks in a medium bowl. Add mayo, fish sauce, lime juice, sambal and sweet chili sauce. Mash mixture with the back of a fork until smooth. Stir in pickled jalapeños and cilantro and season to taste.
Spoon about 1 tablespoon or less of the mixture from step one into each egg. If it looks a little soupy, don't worry, not only will they get covered up in the next step but they're soup-inspired eggs... so NBD... ;).
For garnish, drizzle hoisin and sriracha on top (more or less depending on how spicy ya like it) and finish with a sprinkle of cilantro, scallion and mint.