Description
A delicious twist on classic deviled eggs featuring a spicy chili garlic sauce blended with creamy mayonnaise and Greek yogurt, finished with smoky paprika, fresh chives, and optional jalapeño and crispy bacon garnishes. Perfect as a flavorful appetizer or party snack with a balanced heat and creamy texture.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 1 tablespoon chili garlic sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
Garnishes
- 1 tablespoon finely chopped fresh chives
- 1/2 teaspoon smoked paprika
- 1 jalapeño, sliced (for garnish)
- 1 tablespoon crumbled bacon (optional, for garnish)
Instructions
- Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring the water to a full, rolling boil over medium-high heat.
- Cook Eggs Off-Heat: Once boiling, cover the pan, remove it from the heat, and let the eggs sit in the hot water for 10 minutes to cook through gently.
- Cool the Eggs: Transfer the eggs to a bowl of iced water to cool rapidly. Let them sit for at least 5 minutes to stop cooking and make peeling easier.
- Peel the Eggs: Gently tap the cooled eggs on a hard surface and peel them under running tap water to remove the shells cleanly.
- Prepare Egg Halves: Cut each egg in half lengthwise and carefully remove the yolks, placing the yolks in a medium bowl and the whites on a serving platter.
- Mash the Yolks: Mash the egg yolks with a fork until finely crumbled and smooth.
- Mix Filling: Add mayonnaise, Greek yogurt, chili garlic sauce, Dijon mustard, apple cider vinegar, salt, and black pepper to the yolks. Mix everything until smooth and creamy.
- Fill Egg Whites: Spoon or pipe the yolk mixture back into the cavities of the egg whites, mounding slightly for an attractive presentation.
- Add Paprika: Sprinkle smoked paprika over the filled eggs for a pop of color and subtle smoky spice.
- Garnish: Top the eggs with sliced jalapeño and crumbled bacon if desired to add heat and crunch.
- Finish with Chives: Sprinkle the finely chopped fresh chives over all before serving. Serve immediately or refrigerate until ready to enjoy.
Notes
- Use fresh eggs for easier peeling after boiling.
- Adjust the amount of chili garlic sauce based on your preferred spice level.
- Bacon garnish is optional and can be omitted for a vegetarian version.
- Refrigerate deviled eggs if not serving immediately and consume within 24 hours for best freshness.
- For creamier filling, you can use a piping bag to fill the egg whites neatly.
