Spicy Chili Garlic Deviled Eggs
A delightful twist on the classic deviled eggs, combining creamy egg yolks with the zesty kick of chili garlic sauce for a perfect starter or snack.
Ingredients
Main Ingredients
- 6 large large eggs Older eggs peel easier than fresh ones.
- 2 tablespoons mayonnaise Can substitute with Greek yogurt or avocado.
- 1 teaspoon chili garlic sauce Adjust to taste for desired spice level.
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- Salt and pepper to taste
Garnishes
- Chopped green onions For garnish
- Paprika For garnish
Instructions
Preparation
- Place the eggs in a pot and cover them with cold water.
- Bring the water to a gentle boil over medium-high heat.
- Once boiling, cover the pot, remove from heat, and let eggs sit for 12 minutes.
- Transfer eggs to an ice water bath to cool for a few minutes.
- Peel the eggs under running water for easier shell removal.
- Slice each egg in half lengthwise and place yolks in a separate bowl.
Filling
- Mash yolks with a fork, then mix in mayonnaise, chili garlic sauce, soy sauce, rice vinegar, salt, and pepper until smooth.
- Fill egg whites with yolk mixture using a spoon or piping bag.
- Garnish with chopped green onions and paprika.
- Refrigerate the filled eggs for at least 15 minutes before serving.
Notes
For added flavor, serve with a dipping sauce made from chili garlic sauce or spicy aioli. Keep eggs chilled until serving for optimal freshness.