Spicy Chili Garlic Deviled Eggs (Print version)
Creamy deviled eggs with chili garlic sauce, Dijon, scallions, and a glossy spoonful of chili crisp for heat and crunch.
# Ingredients:
For the eggs
01 -
6 large eggs
02 -
Ice water, for cooling
For the chili garlic filling
03 -
3 tablespoons mayonnaise
04 -
1 1/2 tablespoons chili garlic sauce, plus more to taste
05 -
1 teaspoon Dijon mustard
06 -
1 teaspoon rice vinegar
07 -
1/4 teaspoon toasted sesame oil
08 -
1/8 teaspoon fine salt, plus more to taste
09 -
Freshly ground black pepper, to taste
For garnish
10 -
2 teaspoons chili crisp or chili oil crunch
11 -
1 scallion, thinly sliced
12 -
1 teaspoon toasted sesame seeds
13 -
Smoked paprika, for dusting
# Instructions:
01 -
Place the eggs in a saucepan and cover with cool water by 1 inch. Bring to a boil, cover, remove from the heat, and let stand for 11 minutes.
02 -
Transfer the eggs to a bowl of ice water and cool for at least 10 minutes. Peel, then slice each egg in half lengthwise.
03 -
Scoop the yolks into a bowl. Mash with a fork until fine and crumbly, with no large pieces left.
04 -
Stir in mayonnaise, chili garlic sauce, Dijon, rice vinegar, sesame oil, salt, and pepper until smooth. Taste and adjust with more chili garlic sauce or salt if needed.
05 -
Spoon or pipe the yolk mixture evenly into the egg white halves. Keep the filling mounded but not overpacked.
06 -
Top each egg with a small amount of chili crisp, scallions, sesame seeds, and smoked paprika. Chill until serving.
# Good to know:
01 -
Makes 12 deviled egg halves.
02 -
Best served cold within a few hours of filling.
03 -
Use gluten-free chili garlic sauce and chili crisp if needed.