Chili Garlic Deviled Eggs
Chili Garlic Deviled Eggs are a delicious twist on a classic dish, combining creamy richness with a kick of heat from chili garlic sauce. Perfect for parties or a tasty snack.
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.
Notes
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. Use older eggs for easier peeling. Adjust the amount of chili garlic sauce to control the spice level. For more flavor, try adding a splash of lemon juice or a dash of hot sauce.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 1gProtein: 7gFat: 10gSaturated Fat: 2gSodium: 220mg
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