Spicy Chili Garlic Deviled Eggs (Print Version)
# Ingredients:
01 -
12 large eggs
02 -
1/3 cup mayonnaise
03 -
1 1/2 tablespoons chili garlic sauce
04 -
1/4 teaspoon salt
05 -
1/8 teaspoon black pepper
06 -
1/2 teaspoon smoked paprika
07 -
3 tablespoons crispy fried onions
08 -
1 tablespoon finely chopped chives
# Instructions:
01 -
Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes. Meanwhile, prepare a large bowl of ice water.
02 -
Transfer the eggs immediately to the ice bath using a slotted spoon. Let them cool for at least 15 minutes. Tap each egg gently on a hard surface to crack the shell all over, then peel under cool running water.
03 -
Pat the peeled eggs dry with paper towels. Slice each egg in half lengthwise with a sharp knife. Remove the yolks and place them in a mixing bowl. Arrange the empty egg whites on a serving platter.
04 -
Mash the yolks with a fork until no large pieces remain. Add mayonnaise, chili garlic sauce, salt, pepper, and 1/2 teaspoon smoked paprika. Mix until completely smooth and creamy. Adjust seasoning to taste.
05 -
Spoon or pipe the yolk mixture into the egg white halves, filling generously to create a slight mound. Use a piping bag with a star tip if desired for an elegant presentation.
06 -
Sprinkle the filled eggs with additional smoked paprika. Top each with crispy fried onions and, if using, finely chopped chives. Serve immediately or refrigerate until ready to serve.