Spicy Thai Chili Garlic Deviled Eggs Recipe
This Spicy Deviled Eggs recipe features hard-boiled eggs filled with a creamy, flavorful mixture of mayonnaise and Thai chili garlic sauce. Topped with crispy fried onions and a sprinkle of smoked paprika, these deviled eggs offer a perfect balance of spice and crunch, making them an excellent appetizer or party snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 14 servings (7 eggs, halved)
- Category: Appetizer
- Method: Stovetop
- Cuisine: American with Thai influence
Ingredients
Eggs
- 7 large eggs
Filling
- ⅓ cup mayonnaise (or avocado mayo)
- 1 tbsp Thai chili garlic sauce (adjust to taste)
Toppings
- Crispy fried onions (for topping)
- Smoked paprika (optional for garnish)
Instructions
- Boil the Eggs: Carefully place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to a gentle simmer and cook the eggs for 9 to 10 minutes to ensure they are hard-boiled.
- Cool the Eggs: Transfer the boiled eggs immediately into a bowl of ice water to cool completely. This helps stop the cooking process and makes peeling easier.
- Peel and Halve Eggs: Once cooled, peel the eggs and slice each egg in half lengthwise.
- Remove Yolks: Gently scoop out the yolks with a spoon and place them into a mixing bowl.
- Make Filling: Mash the yolks with a fork until crumbly, then stir in the mayonnaise and Thai chili garlic sauce. Mix until the filling is smooth and creamy.
- Fill Egg Whites: Spoon or pipe the spicy yolk mixture back into the hollowed egg white halves, evenly distributing the filling.
- Garnish: Sprinkle the deviled eggs with smoked paprika for color and flavor, then top each with crispy fried onions for added crunch.
Notes
- Adjust the amount of Thai chili garlic sauce to suit your preferred spice level.
- For a healthier alternative, you can use avocado mayonnaise instead of regular mayonnaise.
- Serve chilled for the best flavor and texture.
- These deviled eggs can be prepared a few hours ahead and refrigerated until serving.
- Make sure to cool the eggs in ice water immediately after boiling to prevent overcooking and to make peeling easier.
