Spicy Chili Garlic Deviled Eggs
Spicy Chili Garlic Deviled Eggs are a fantastic twist on a classic appetizer, combining creamy richness with the bold heat of chili and garlic for a delightful taste experience.
Ingredients
Main ingredients
- 6 large large eggs Use at least a week old for easier peeling.
- 2 tablespoons mayonnaise For creamy filling.
- 1 teaspoon Dijon mustard Adds tanginess.
- Salt, to taste Adjust according to preference.
- Black pepper, to taste Adjust according to preference.
- 2 tablespoons chili crisp or chili garlic oil Provides the spicy kick.
- 1 teaspoon toasted sesame seeds For garnish.
- 1 clove garlic (minced, optional) For extra flavor.
- 1/2 teaspoon soy sauce or tamari Adds umami.
- 1 sprig Fresh cilantro or scallions (finely chopped) for garnish Enhances presentation.
- Pinch of red pepper flakes (optional) For additional heat.
- 1/2 teaspoon sriracha or hot sauce For spiciness.
- 1/4 teaspoon rice vinegar or lemon juice Adds acidity.
- Pinch sugar To balance the flavors.
Instructions
Preparation
- Place the eggs in a saucepan and cover them with enough water.
- Boil the water over medium-high heat. Once boiling, cover and remove from heat, letting sit for 10 to 12 minutes.
- Prepare an ice bath with water and ice. Transfer the eggs to cool for 5-10 minutes.
- Peel the eggs under running water, slice in half lengthwise, and remove yolks.
Mixing
- Mash yolks in a mixing bowl and add mayonnaise, Dijon mustard, salt, black pepper, and optional rice vinegar or sriracha.
Filling
- Use a piping bag or spoon to fill the egg white halves with the yolk mixture.
Topping
- In a small bowl, mix chili oil, toasted sesame seeds, soy sauce, and minced garlic.
- Drizzle or spoon the chili topping over the filled eggs and garnish with fresh cilantro or scallions.
Notes
For optimal peeling, use eggs that are at least a week old. Do not skip the ice bath after boiling to enhance appearance and prevent overcooking.