Ingredients
Method
- Place eggs in a pot, cover with cold water, and bring to a boil. Reduce to a simmer and cook for about 9 minutes. Transfer to an ice bath to cool completely.
- Peel the cooled eggs under running water, slice them lengthwise, and scoop the yolks into a bowl.
- Mash the yolks with mayonnaise, chili garlic sauce, smoked paprika, salt, and pepper until smooth. Incorporate optional mix-ins if desired.
- Spoon or pipe the prepared filling into the hollowed egg white halves.
- Garnish with extra paprika, crispy fried onions, and herbs or chili flakes as desired. Serve chilled.
Nutrition
Notes
Ingredient Flexibility: I love using Greek yogurt in the filling when I want a slightly tangy, lighter texture, but softened cream cheese makes it wonderfully rich and pipeable.
Storage Secret: Keep these deviled eggs covered in the fridge for up to two days, but wait to add the crispy fried onion garnish until just before serving so they stay crunchy.
Make-
Ahead Magic: You can boil and peel the eggs a full day in advance.
I store them whole in a sealed container in the fridge, then slice and fill them the day I'm serving.
Filling Consistency: The biggest mistake I see is a dry filling.
If your yolk mixture seems too thick or crumbly after mixing, don't hesitate to add another teaspoon of mayonnaise or yogurt until it's perfectly creamy and holds its shape.
Serving Style: For a beautiful presentation, I often pipe the filling using a star tip.
If I'm in a hurry, a simple spoon works just fine, and I finish with a tiny sprinkle of smoked paprika and a single chive on each.
Heat Adjustment: The spice level is very personal.
I always start with the lower amount of chili garlic sauce and sriracha, then taste and add more.
Remember, you can always add heat, but you can't take it away.
Simple Equipment: You don't need a fancy piping bag.
I've often used a sturdy plastic bag with a corner snipped off.
For mashing the yolks, a simple fork works better for me than a spoon, as it breaks them down more easily.