Description
Spicy Chili Garlic Deviled Eggs are a flavorful twist on the classic deviled eggs, combining creamy yolks with a spicy kick from chili garlic sauce.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh cilantro (optional for garnish)
- 1 teaspoon smoked paprika (for garnish)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This will make peeling easier.
- Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel under running water for easier removal.
- Cut the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
- Mash the yolks with a fork, then add the mayonnaise, Dijon mustard, chili garlic sauce, lemon juice, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with smoked paprika and garnish with chopped cilantro if desired.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For a milder version, reduce the amount of chili garlic sauce or substitute it with a mild hot sauce.
- Add crumbled bacon or diced jalapeños to the yolk mixture for an extra kick and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg