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Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs combine creamy, smooth yolk filling with a kick of chili garlic sauce. Chilling the filled eggs before serving gives the flavors time to meld.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 8 cup water
  • 4 cup water cold
  • 2 cup ice cubes
For the filling
  • 0.25 cup mayonnaise
  • 1 tbsp chili garlic sauce
  • 1 tsp Dijon mustard
  • 1 tsp rice vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the garnish
  • 1 tbsp scallions thinly sliced
  • 0.25 tsp paprika

Equipment

  • 1 3-quart saucepan
  • 1 2-quart bowl

Method
 

Cook the eggs
  1. Arrange the eggs in a single layer in a 3-quart saucepan and add 8 cups water, covering the eggs by about 1 inch.
  2. Bring the water to a full boil over high heat.
  3. Cover the pan and remove it from the heat.
  4. Let the eggs stand for 12 minutes.
  5. Put the cold water and ice cubes in a 2-quart bowl.
  6. Transfer the eggs to the ice bath and let them cool for 5 to 10 minutes before peeling.
  7. Peel the eggs.
Make the filling
  1. Halve the peeled eggs lengthwise.
  2. Transfer the yolks to a bowl and arrange the whites cut side up on a serving plate.
  3. Mash the yolks with the mayonnaise, chili garlic sauce, Dijon mustard, rice vinegar, kosher salt, and black pepper until smooth.
Fill and garnish
  1. Spoon the filling evenly into the egg-white halves.
  2. Sprinkle with the scallions and paprika.
  3. Cover and refrigerate for at least 20 minutes before serving.

Notes

For smooth filling, mash the yolks thoroughly before mixing in the other ingredients. Store covered in the refrigerator for up to 2 days; do not freeze. For a dairy-free option, use dairy-free mayonnaise.