Description
A zesty twist on traditional deviled eggs, featuring a spicy chili garlic flavor.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon chili garlic sauce
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Paprika for garnish
- Chopped green onions for garnish
Instructions
- Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
- Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork and add the mayonnaise, Dijon mustard, chili garlic sauce, lemon juice, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle paprika and chopped green onions on top for garnish.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For a milder version, reduce the chili garlic sauce or substitute it with sriracha.
- You can also add a sprinkle of crumbled bacon on top for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg