Description
Spicy Chili Garlic Deviled Eggs are a bold and flavorful take on the classic deviled egg, featuring a creamy yolk filling mixed with chili garlic sauce for the perfect spicy kick. Ideal for parties, potlucks, or a zesty snack, these deviled eggs are easy to make, eye-catching, and packed with flavor.
Ingredients
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6 large eggs
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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1 teaspoon chili garlic sauce (adjust to taste)
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1/2 teaspoon rice vinegar (or white vinegar)
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Salt and black pepper to taste
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Chopped green onions or chives, for garnish
- Crushed red pepper flakes or smoked paprika, for garnish (optional)
Instructions
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Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10-12 minutes.
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Cool and peel: Transfer eggs to an ice water bath. Let cool for at least 5 minutes, then peel carefully.
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Slice and remove yolks: Cut eggs in half lengthwise and remove yolks to a bowl. Set egg whites aside.
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Make the filling: Mash yolks with a fork. Add mayo, mustard, chili garlic sauce, vinegar, salt, and pepper. Mix until smooth and creamy. Taste and adjust spice if needed.
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Fill the eggs: Spoon or pipe the filling into the egg white halves.
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Garnish and serve: Top with chopped green onions or chives, and a sprinkle of red pepper flakes or smoked paprika. Serve immediately or chill until ready.
Notes
Spicier Option: Add cayenne or sriracha for extra heat.Smooth Texture Tip: Use a hand mixer or food processor for an ultra-smooth filling.Make-Ahead: Prep filling and egg whites ahead, but assemble just before serving.Storage: Keep in an airtight container in the fridge for up to 2 days.
