Ingredients
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon chili garlic sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon rice vinegar
- Salt and black pepper to taste
Garnish
- Chili flakes for garnish
- Chopped green onions for garnish
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a rolling boil, then cover the pan and remove it from heat. Let the eggs sit in the hot water for 10 to 12 minutes to cook through.
- Cool and Peel: Transfer the eggs into cold water to stop the cooking process and make them easier to handle. Once cooled, carefully peel off the shells.
- Halve the Eggs: Slice each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Set the egg whites aside.
- Prepare the Filling: Mash the egg yolks with mayonnaise, chili garlic sauce, Dijon mustard, and rice vinegar until smooth and well combined. Season the mixture with salt and black pepper to taste.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly, creating a generous and tidy filling.
- Garnish and Serve: Sprinkle chili flakes and chopped green onions over the filled eggs for an added spicy flavor and fresh finish. Serve chilled for best taste.
Notes
- Sriracha sauce can be substituted for chili garlic sauce if preferred, providing a slightly different spicy flavor.
- These deviled eggs are best served chilled to enhance the creamy texture and flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American / Asian-Inspired
- Diet: Low Carb
