Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1 teaspoon white vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Paprika for garnish
- Sliced green onions for garnish
- Fresh cilantro leaves for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water, ensuring there’s an inch of water above the eggs. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat, letting sit for 12-15 minutes.
- Transfer eggs to an ice bath for 5-10 minutes to cool. Tap to crack shells and peel under running water.
- Slice each egg in half lengthwise; scoop yolks into a mixing bowl and place egg whites on a serving platter.
- Add mayonnaise, Dijon mustard, garlic powder, chili garlic sauce, white vinegar, salt, and black pepper to the yolks. Mash and mix until smooth.
- Spoon or pipe the yolk mixture back into the egg whites. Dust with paprika, top with green onions and cilantro if desired. Serve immediately or refrigerate until ready to serve.
Notes
For best results, ensure eggs are at room temperature before boiling. Adjust chili garlic sauce to taste; add more for spiciness. For creamier texture, mix in an extra tablespoon of mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg