Ingredients
Eggs
- 12 large eggs
Filling
- 1/3 cup mayonnaise
- 1 1/2 tablespoons chili garlic sauce (adjust to heat preference)
Garnish
- Smoked paprika, to taste
- Crispy fried onions, as needed
Instructions
- Boil Eggs: Place the 12 large eggs in a pot and cover them with cold water, ensuring the eggs are fully submerged. Bring the water to a rolling boil over medium-high heat, then immediately remove the pot from heat, cover it with a lid, and let the eggs sit undisturbed for 12 minutes to cook through.
- Ice Bath: After the 12 minutes, transfer the eggs to an ice bath and let them cool for 5 minutes. This stops the cooking process and makes peeling easier.
- Peel and Slice: Peel each egg gently under running water to remove the shells. Slice each egg in half lengthwise, carefully separating the whites and yolks.
- Prepare Yolk Mixture: Scoop the yolks into a mixing bowl and mash them until fine and crumbly. Add 1/3 cup mayonnaise and 1 1/2 tablespoons chili garlic sauce, then mix until the filling is creamy and well combined. Taste and adjust seasoning or chili garlic sauce if desired.
- Fill Egg Whites: Spoon or pipe the creamy yolk mixture evenly back into the hollowed egg white halves for a neat presentation.
- Garnish and Serve: Sprinkle each filled egg half with a pinch of smoked paprika for a smoky touch, and top with crispy fried onions for crunch and added flavor. Serve immediately or refrigerate until ready to enjoy.
Notes
- Adjust the amount of chili garlic sauce based on your preferred spice level.
- Make sure to cool the eggs completely before peeling to avoid tearing the whites.
- Crispy fried onions add a delightful texture contrast; alternatively, use finely chopped chives or paprika alone.
- These deviled eggs can be made up to one day in advance and stored covered in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
