Spicy Chili Garlic Deviled Eggs (Print-Friendly Version)
Bold, creamy eggs with chili garlic and smoked paprika. Perfect gluten free appetizer for any occasion.
# What You'll Need:
→ Eggs and Filling
01 -
6 large eggs
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon chili garlic sauce
05 -
1 teaspoon freshly squeezed lemon juice
06 -
Salt and freshly ground black pepper, to taste
→ Garnishes
07 -
1 tablespoon finely chopped fresh chives
08 -
1/2 teaspoon smoked paprika
# How to Make It:
01 -
Arrange the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 12 minutes.
02 -
After 12 minutes, transfer eggs immediately to a bowl of ice water and cool for 5 minutes to facilitate peeling.
03 -
Peel the eggs carefully, slice each in half lengthwise, and gently remove the yolks to a mixing bowl.
04 -
Add mayonnaise, Dijon mustard, chili garlic sauce, lemon juice, salt, and pepper to the yolks. Mash and mix until the texture is smooth and homogeneous.
05 -
Pipe or spoon the yolk mixture evenly into the egg white halves.
06 -
Sprinkle smoked paprika over the filled eggs and top with chopped chives. Serve immediately, or refrigerate for up to 2 hours before serving.
# Additional Tips:
01 -
For a gentler heat profile, reduce chili garlic sauce or use mild hot sauce. Incorporating finely chopped pickles or relish offers a tangy layer of flavor.