Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped chives for garnish
Substitutions are always welcome in my kitchen. If you don’t have chili garlic sauce, sriracha can be a great alternative, and apple cider vinegar works in place of rice vinegar. These swaps keep the process simple and the flavors just as delightful.
Instructions
- Start by placing your eggs in a single layer in a pot, covering them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes.
- Transfer the eggs to an ice bath to cool for about 5 minutes. This makes peeling a breeze—a tip I learned from my mom during our Sunday brunches.
- Gently peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, and smoked paprika to the yolks. Mash until smooth and creamy, adjusting salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg whites. I find using a piping bag gives them a polished look, but a simple spoon works just as well.
- Sprinkle chopped chives over the top for a pop of color and a hint of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spicy Chili Garlic Deviled Eggs, recipe, cooking, food