Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnish: chopped chives or red pepper flakes
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 12 minutes. Remove from heat and immediately place in an ice bath to cool.
- Once the eggs are cool enough to handle, gently peel them and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Add the mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, and smoked paprika to the yolks. Mash with a fork or use a mixer until smooth and creamy. Season with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg white halves. Garnish with chopped chives or red pepper flakes, if desired.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled.
Notes
For an extra creamy filling, use a food processor to blend the yolk mixture. You can adjust the amount of chili garlic sauce to your preference for spiciness. These deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 180mg