Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise (use homemade or your favorite brand)
- 1 tablespoon Dijon mustard
- 2 teaspoons chili garlic sauce (adjust based on your heat preference)
- 1 teaspoon white vinegar
- 2 cloves garlic, finely minced
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt (or to taste)
- 2 tablespoons finely chopped fresh chives or green onions
- Optional: a pinch of cayenne pepper for extra heat
If you don’t have chili garlic sauce on hand, you can substitute with a mix of sriracha and a bit of minced fresh garlic. For a lighter version, swap mayonnaise for Greek yogurt, though this will slightly change the texture and tanginess.
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water, about an inch above the eggs. This method reminds me of the way Mama Lou always insisted on starting with cold water to prevent cracking during boiling.
- Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit, covered, for 12 minutes to ensure perfectly cooked yolks.
- Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This stops the cooking process and makes peeling easier—a trick Ouma taught me during one of our kitchen marathons.
- Carefully peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, chili garlic sauce, white vinegar, minced garlic, smoked paprika, black pepper, and salt to the yolks. Mash everything together until smooth and creamy. Taste and adjust seasoning or heat level to your liking. I always sneak a little extra chili sauce here, remembering Mama Lou’s tongue-tingling dishes.
- Fold in the chopped chives or green onions for a fresh burst of flavor and color.
- Using a spoon or piping bag, fill each egg white half with the yolk mixture. For a special touch, I like to pipe the filling with a star tip to mimic Mama Lou’s elegant presentation.
- Sprinkle with additional smoked paprika and, if desired, a pinch of cayenne pepper for extra heat.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
