Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chili crisp or chili garlic oil
- 1 teaspoon toasted sesame seeds
- 1 garlic clove (minced, optional)
- 1/2 teaspoon soy sauce or tamari
- Fresh cilantro or scallions (finely chopped)
- Pinch of red pepper flakes (optional)
- 1/2 teaspoon sriracha or hot sauce
- 1/4 teaspoon rice vinegar or lemon juice
- Pinch of sugar
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Remove from heat, cover, and let sit for 10-12 minutes.
- Transfer to an ice bath and cool.
- Peel the eggs and cut in half lengthwise. Scoop out yolks into a mixing bowl.
- Mash yolks with mayo, mustard, salt, and pepper until smooth. Optional add vinegar or sriracha.
- Transfer yolk mixture into a piping bag or spoon it into the egg white halves.
- Mix chili oil, sesame seeds, soy sauce, and garlic. Adjust with sugar or red pepper flakes as needed.
- Drizzle chili topping over filled eggs. Garnish with chopped cilantro or scallions.
Notes
Use eggs that are a few days old for easier peeling. Adjust the level of heat with vinegar or sriracha, based on taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg