Creamy deviled eggs topped with spicy chili garlic oil, sesame seeds, and fresh herbs for maximum flavor.
# What You’ll Need:
→ Eggs & Filling
01 - 6 large eggs
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - Salt, to taste
05 - Black pepper, to taste
06 - 1/2 teaspoon sriracha or hot sauce (optional)
07 - 1/4 teaspoon rice vinegar or lemon juice (optional)
08 - Pinch of sugar (optional)
→ Spicy Chili Garlic Topping
09 - 2 tablespoons chili crisp or chili garlic oil
10 - 1 teaspoon toasted sesame seeds
11 - 1 garlic clove, minced (optional)
12 - 1/2 teaspoon soy sauce or tamari
13 - Pinch of red pepper flakes (optional)
→ Garnish
14 - Fresh cilantro or scallions, finely chopped
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath and cool completely for approximately 5 minutes to stop the cooking process and facilitate peeling.
03 - Gently peel the cooled eggs and slice in half lengthwise. Carefully scoop yolks into a mixing bowl and set egg whites aside on a serving platter.
04 - Mash yolks thoroughly with mayonnaise, Dijon mustard, salt, and pepper until completely smooth. Optionally incorporate sriracha, rice vinegar, or sugar for enhanced flavor depth.
05 - Transfer yolk mixture to a piping bag fitted with a star tip, or use a small spoon to evenly fill each egg white half with the creamy mixture.
06 - In a small bowl, whisk together chili crisp, toasted sesame seeds, soy sauce, minced garlic, and red pepper flakes until well combined.
07 - Generously drizzle the spicy chili garlic topping over each filled egg half. Sprinkle with freshly chopped cilantro or scallions. Serve immediately or refrigerate until ready to serve.
