Description
Spicy chili garlic deviled eggs offer a punchy twist on the classic appetizer. The creamy yolk filling features bold garlic flavor, tangy chili garlic sauce, and a hint of sesame.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons chili garlic sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1 tablespoon thinly sliced green onions (green parts only)
- 1 teaspoon toasted sesame seeds
Instructions
- Place the eggs in a single layer in a large pot and cover with water by at least one inch.
- Bring the water to a rolling boil over high heat, then immediately remove the pot from the burner and cover with a tight-fitting lid.
- Let the eggs sit covered in the hot water for exactly 12 minutes to ensure fully set yolks.
- Transfer the eggs carefully to a large bowl filled with ice water and let them cool completely for 15 minutes.
- Peel the eggs, rinse them to remove any shell fragments, and pat them dry with paper towels.
- Slice each egg in half lengthwise and gently pop the yolks into a medium mixing bowl, placing the whites on a serving platter.
- Mash the yolks with a fork until they are crumbly and free of large lumps.
- Add the mayonnaise, chili garlic sauce, sesame oil, garlic powder, and kosher salt to the yolks.
- Whisk the mixture vigorously until it is smooth, creamy, and uniform in color.
- Spoon the filling into the egg white cavities or pipe it using a plastic bag with the corner snipped off for a polished look.
- Garnish each deviled egg with a sprinkle of sliced green onions and toasted sesame seeds.
- Keep the deviled eggs refrigerated at 40°F or below until ready to serve to maintain freshness and safety.
Notes
- Use the green parts only of the green onions for garnish.
- Cooling the eggs completely in ice water helps with easier peeling.
- For a polished look, pipe the filling instead of spooning.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American