Description
Fiery Chili Garlic Deviled Eggs with a Bold Kick
Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp chili garlic sauce (like Huy Fong or Sambal Oelek)
- 1 tsp Dijon mustard
- 1/2 tsp rice vinegar (optional, for tang)
- Salt and pepper, to taste
- 1/2 tsp smoked paprika (for garnish)
- 1 green onion, finely sliced (for garnish)
- Optional: Red pepper flakes or Sriracha drizzle for extra heat
Instructions
- Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes. Drain and cool eggs in an ice bath. Peel when fully cooled.
- Prepare the Filling: Slice eggs in half lengthwise. Remove yolks and place in a small bowl. Add mayonnaise, chili garlic sauce, Dijon mustard, rice vinegar (if using), salt, and pepper to the yolks. Mash until smooth and creamy. Adjust seasoning to taste.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites. Garnish with smoked paprika, green onion, and optional red pepper flakes or a drizzle of Sriracha for extra heat.
Notes
- For a milder version, reduce the amount of chili garlic sauce.
- These deviled eggs can be made a day in advance; just keep them refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 90
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg