Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1 teaspoon white vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Paprika for garnish
- Sliced green onions for garnish
- Fresh cilantro leaves for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover with cold water, ensuring the water is about an inch above the eggs. Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove from heat, and let sit for 12-15 minutes.
- Transfer the eggs to an ice bath for 5-10 minutes to cool completely.
- Gently tap the eggs to crack the shells and peel them under running water.
- Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl, placing the egg whites on a serving platter.
- Add mayonnaise, Dijon mustard, garlic powder, chili garlic sauce, white vinegar, salt, and black pepper to the yolks. Mash and mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Dust filled eggs with paprika and top with sliced green onions and cilantro leaves if desired.
- Serve immediately or refrigerate until ready to serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to keep filling separate from the egg whites until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg