why make this recipe
Chili Garlic Deviled Eggs are a delicious twist on a classic dish. They combine the creamy richness of traditional deviled eggs with a kick of heat and flavor from chili garlic sauce. This recipe is perfect for parties, gatherings, or a tasty snack at home. Plus, they are easy to make and always impress!
how to make Chili Garlic Deviled Eggs
Ingredients
- 6 large eggs (Preferably a week old for easier peeling)
- 1 tbsp white vinegar (Optional, helps with peeling)
- 1/4 cup mayonnaise (Good quality, full-fat recommended)
- 1.5 tbsp chili garlic sauce (Such as Sambal Oelek, adjust to taste)
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp Dijon mustard
- 1/4 tsp fine sea salt (Or to taste)
- 1/8 tsp black pepper (Freshly ground)
- 1 tbsp green onions (Thinly sliced, green parts only)
- 1 tsp toasted sesame seeds
Directions
Cook the Eggs: Place the eggs in a pot and cover them with water. Add the white vinegar if using. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let sit for 10-12 minutes. After that, place the eggs in an ice bath to cool before peeling.
Prepare the Filling: Once the eggs are cool, peel them and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the yolks with a fork and mix in the mayonnaise, chili garlic sauce, rice vinegar, sesame oil, Dijon mustard, salt, and black pepper until smooth and creamy.
Assemble and Garnish: Spoon or pipe the filling back into the egg whites. Garnish with sliced green onions and toasted sesame seeds for added flavor and crunch.
how to serve Chili Garlic Deviled Eggs
Chili Garlic Deviled Eggs are great served on a platter as an appetizer or snack. They can be garnished with extra chili garlic sauce or additional green onions for a vibrant presentation. Serve them chilled for the best taste.
how to store Chili Garlic Deviled Eggs
Store any leftover deviled eggs in an airtight container in the refrigerator. They are best eaten within two days, as the filling may start to lose its freshness over time.
tips to make Chili Garlic Deviled Eggs
- Use older eggs for easier peeling.
- Adjust the amount of chili garlic sauce to control the spice level.
- For a bit more flavor, try adding a splash of lemon juice or a dash of hot sauce to the filling.
variation
You can customize this recipe by adding ingredients like avocado for creaminess, or chopped herbs like cilantro or parsley for a fresh touch. Some people also like to mix in bacon bits for extra flavor.
FAQs
Q: Can I use fresh eggs instead of older eggs?
A: Fresh eggs are harder to peel. If possible, use eggs that are about a week old for easier peeling.
Q: How spicy are these deviled eggs?
A: The spice level depends on how much chili garlic sauce you use. Start with less and add more to taste.
Q: Can I make these deviled eggs ahead of time?
A: Yes! You can prepare them a few hours in advance. Keep them covered in the fridge until ready to serve.
Chili Garlic Deviled Eggs
Ingredients
For the eggs
- 6 large large eggs Preferably a week old for easier peeling.
- 1 tbsp white vinegar Optional, helps with peeling.
For the filling
- 1/4 cup mayonnaise Good quality, full-fat recommended.
- 1.5 tbsp chili garlic sauce Such as Sambal Oelek, adjust to taste.
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp Dijon mustard
- 1/4 tsp fine sea salt Or to taste.
- 1/8 tsp black pepper Freshly ground.
For garnish
- 1 tbsp green onions Thinly sliced, green parts only.
- 1 tsp toasted sesame seeds
Instructions
Cooking the Eggs
- Place the eggs in a pot and cover them with water. Add the white vinegar if using.
- Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat.
- Let sit for 10-12 minutes. After that, place the eggs in an ice bath to cool before peeling.
Preparing the Filling
- Once the eggs are cool, peel them and slice them in half lengthwise.
- Carefully remove the yolks and place them in a bowl.
- Mash the yolks with a fork and mix in the mayonnaise, chili garlic sauce, rice vinegar, sesame oil, Dijon mustard, salt, and black pepper until smooth and creamy.
Assembling and Garnishing
- Spoon or pipe the filling back into the egg whites.
- Garnish with sliced green onions and toasted sesame seeds for added flavor and crunch.