Chili Garlic Eggs (Printer-Friendly Layout)
Rich eggs with a punch of chili garlic and smoky paprika. Awesome for parties, totally gluten free.
# Ingredients You'll Need:
→ Eggs and Filling
01 -
1 teaspoon freshly squeezed lemon juice
02 -
1 teaspoon chili garlic sauce
03 -
3 tablespoons mayonnaise
04 -
Salt and freshly ground black pepper, to taste
05 -
1 teaspoon Dijon mustard
06 -
6 large eggs
→ Garnishes
07 -
1/2 teaspoon smoked paprika
08 -
1 tablespoon finely chopped fresh chives
# Step-by-Step Instructions:
01 -
Toss some chives on top. Dust the eggs with smoked paprika. Chill for a couple of hours or go ahead and snack right away.
02 -
Grab a spoon or piping bag and fill each egg white with the creamy mixture you made.
03 -
Mix together the yolks, mayonnaise, a bit of Dijon, your chili garlic sauce, a squeeze of lemon, plus salt and pepper. Smash and stir until it turns super smooth.
04 -
Peel off the egg shells. Slice every egg lengthwise. Carefully pop the yolks into a bowl, leaving the whites ready for filling.
05 -
After the eggs sit hot for 12 minutes, dunk them right away in a bowl filled with ice water for about 5 minutes. This makes the shells slip off easily.
06 -
Put the eggs in a pot and cover them with cool water. Heat on medium-high till it boils. Once boiling, stick on a lid, take off the heat, and let them chill out for 12 minutes.
# Extra Tips and Tricks:
01 -
If you want things a bit milder, use less chili garlic or swap it for a not-so-hot sauce. Tossing in some diced pickles or relish gives everything a tangy kick.