Ingredients
Scale
- 6 large hard-boiled eggs
- 1/4 cup mayonnaise
- 2 tablespoons chili garlic sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 green onions, finely chopped
- Smoked paprika for garnish
Instructions
- 1. Boil the Eggs: Place large eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes.
- 2. Cool and Peel: Transfer eggs to an ice bath until cool. Gently tap each egg on a hard surface and peel under running water.
- 3. Make the Filling: Slice each peeled egg in half lengthwise, scoop out yolks into a bowl. Mix with mayonnaise, chili garlic sauce, Dijon mustard, salt, and pepper until smooth.
- 4. Fill Egg Whites: Spoon or pipe the filling back into each egg white half.
- 5. Garnish and Serve: Top with green onions and smoked paprika; arrange on a platter.
Notes
- For added flavor, consider incorporating fresh herbs like cilantro or swapping mayonnaise for avocado.
- Experiment with different hot sauces to adjust spice levels according to your preference.
- Store leftovers in an airtight container in the fridge for up to three days; serve cold.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg