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.