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This hearty chili garlic egg dish brings together creamy yolks and bold spice in a way that surprises everyone who tries it. I love serving them at casual get-togethers because they always disappear fast and people can never quite guess the secret ingredient that gives them that addictive kick.
I brought these to a backyard cookout once and they were gone in ten minutes flat so now everyone expects them whenever I show up
Ingredients
- Large eggs: provide the creamy yolk base and choosing free range makes a big difference in richness
- Real mayonnaise: adds smooth texture and body so avoid using low fat for best results
- Chili garlic sauce: brings spicy umami depth and authentic Asian versions give the fullest flavor
- Smoked paprika: gives a gentle heat and deep color opt for Spanish style if available
- Crispy fried onions: add crunch and savory top notes check labels to avoid ones with preservatives
Step-by-Step Instructions
- Boil the Eggs:
- Place eggs in a single layer in a large pot then fill with cold water to cover by one inch. Bring the pot to a full boil then immediately remove from heat and cover. Let the eggs stand in the hot water exactly twelve minutes to achieve firm but creamy yolks. Transfer to an ice bath right away to cool quickly and make peeling easier.
- Make the Filling:
- Once eggs are cool peel carefully and slice each egg lengthwise. Scoop out the yolks gently and transfer to a bowl. Add mayonnaise and chili garlic sauce then mash together with a fork until completely smooth and fluffy.
- Fill the Whites:
- Spoon or pipe the yolk mixture into the egg whites making a small dome that sits above the edge for best look. You can use a piping bag or just a spoon whichever feels easiest.
- Add Final Touches:
- Lightly dust each egg with smoked paprika just before serving. Sprinkle the tops with crispy fried onions to add flavor and texture contrast.
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Make Ahead Tips
For best texture prepare the egg whites and yolk filling separately and store in the fridge. Use a piping bag for the filling so assembly is quick and tidy before serving. Garnish just before presenting to keep onions crispy and paprika vibrant.
Ingredient Swaps
No chili garlic sauce no problem try sambal or even a dash of cayenne with a splash of vinegar for brightness. If you need a dairy free version double check that your mayo is made without milk proteins. For a smokier profile replace regular paprika with chipotle powder but use sparingly.
Serving Ideas
Serve these with a cold crisp drink like a cucumber mocktail or a chilled light beer. Pair them with a bright salad or pickled vegetables to balance richness. Try placing each egg half on a slice of cucumber or radish for a simple one bite appetizer.
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I fell in love with chili garlic sauce on a trip through Thailand and now it has a permanent spot in my kitchen because it turns even simple dishes into flavor bombs
Frequently Asked Questions About Recipes
- → How can I adjust the spice level?
You can adjust the heat by adding more or less chili garlic sauce. Start with a small amount and taste as you go to find the perfect balance.
- → Can I make these ahead of time?
Yes you can prepare the eggs in advance. Store the egg whites and yolk mixture separately in the fridge and assemble them just before serving.
- → What can I use instead of chili garlic sauce?
Sriracha sambal oelek or even a pinch of cayenne pepper can be great substitutes if you don’t have chili garlic sauce on hand.
- → What’s the easiest way to peel boiled eggs?
After boiling transfer the eggs to an ice bath for a few minutes. This helps to loosen the shells and makes peeling easier.
- → How long do these eggs keep in the fridge?
Once assembled they stay fresh for up to two days when stored in an airtight container in the refrigerator.