Description
These Spicy Chili Garlic Deviled Eggs offer a flavorful twist on a classic appetizer, featuring a creamy yolk filling enhanced with chili garlic sauce. They’re easy to prepare and perfect for any gathering, guaranteed to delight your guests with their zesty kick!
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- 1 tablespoon fresh chives, finely chopped (for garnish)
- 1 teaspoon smoked paprika (for garnish)
- Optional: Sriracha sauce for extra heat
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover with a lid and remove from heat. Let sit for 12-14 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water for 5-10 minutes to stop the cooking process and make peeling easier.
- Gently tap each egg on a hard surface to crack the shell, starting from the wider end. Rinse under cold water to remove shell bits and pat dry.
- Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Place the egg whites cut side up on a serving platter. Add mayonnaise, Dijon mustard, chili garlic sauce, apple cider vinegar, salt, and pepper to the yolks. Mash and mix until smooth and creamy, adjusting seasoning as desired.
- Spoon or pipe the yolk mixture back into the egg whites, filling generously.
- Sprinkle with smoked paprika and garnish with chopped chives. Drizzle with Sriracha for extra heat if desired.
- Serve immediately or refrigerate until ready to serve. For potlucks, transport on a bed of lettuce or in an egg tray.
Notes
- For easier peeling, use eggs that are a few days old.
- Experiment with flavors by adding ingredients like avocado or bacon bits.
- Substitute some mayonnaise with Greek yogurt or sour cream for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes