Description
A spicy twist on classic deviled eggs, featuring chili garlic sauce and sriracha for a fiery kick.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chili garlic sauce
- 1 teaspoon sriracha (optional)
- 1 teaspoon rice vinegar
- Kosher salt and freshly ground black pepper (to taste)
- Chopped fresh cilantro or green onions (for garnish)
Instructions
- Boil the Eggs: Place 6 large eggs in a saucepan and cover them with cold water. Bring to a rolling boil, then reduce heat and cover for 12 minutes.
- Prepare an Ice Bath: Fill a large bowl with ice water to stop the cooking process.
- Cool the Eggs: Transfer the cooked eggs to the ice bath for about 5 minutes.
- Peel the Eggs: Tap and roll each egg to crack the shell, peeling under cold running water.
- Make the Filling: Slice the eggs, scoop yolks into a bowl, and mash with mayonnaise, mustard, chili garlic sauce, rice vinegar, salt, and pepper.
- Pipe the Filling: Spoon or pipe the yolk mixture back into the egg whites.
- Garnish and Serve: Drizzle with sriracha, and top with cilantro or green onions. Serve immediately.
Notes
- Adjust the amount of chili garlic sauce to control the spice level.
- Greek yogurt can be used as a lighter substitute for mayonnaise.
- These deviled eggs make a great party appetizer or snack!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg