Description
Bold, creamy deviled eggs with chili garlic and sriracha for heat. Ready in 25 minutes — perfect for parties, picnics, and flavor lovers.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha (optional for extra spice)
- Salt and black pepper to taste
- Chopped cilantro or sliced green onions, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and cook for 12 minutes.
- Transfer cooked eggs to a bowl of ice water and let cool for 5 minutes.
- Gently tap and roll each egg to crack the shell, then peel under cold running water.
- Slice eggs in half lengthwise. Scoop out yolks into a bowl and mash with a fork.
- Add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, sriracha, salt, and pepper. Stir until smooth and creamy.
- Spoon or pipe the filling back into the egg white halves.
- Top with cilantro or green onions and a small drizzle of sriracha if desired.
- Chill for 10 minutes before serving for the best texture.
Notes
- For a lighter version, replace half of the mayonnaise with mashed avocado or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American