Description
These deviled eggs are not your average appetizer. They combine the creamy comfort of classic deviled eggs with a bold, spicy chili garlic crunch. A touch of umami, a splash of tang, and a heap of heat make these eggs unforgettable.
Ingredients
For the Deviled Eggs Base:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp rice vinegar or lemon juice
- Salt and black pepper, to taste
For the Spicy Chili Garlic Topping:
- 2 tbsp neutral oil
- 2 garlic cloves, minced
- 1 tbsp red pepper flakes (adjust to taste)
- 1 tsp sesame seeds
- 1/2 tsp soy sauce or tamari
- Pinch of sugar
Optional Garnishes:
- Fresh cilantro or scallions, chopped
- Extra sesame seeds or chili oil drizzle
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and let sit for 10–12 minutes.
- Transfer to ice water to cool, then peel and dry.
- Slice eggs in half lengthwise. Scoop out yolks into a mixing bowl.
- Mash yolks and mix with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Fill egg whites with yolk mixture using a spoon or piping bag.
- In a skillet, heat oil over medium. Add garlic and toast until golden.
- Remove from heat, stir in red pepper flakes, sesame seeds, soy sauce, and sugar. Let cool slightly.
- Spoon chili garlic mixture over filled eggs.
- Garnish with cilantro, scallions, or sesame seeds if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes