Ingredients
Eggs
- 7 large eggs
Filling
- ⅓ cup mayonnaise or avocado mayo
- 1 tbsp Thai chili garlic sauce (adjust to taste)
Topping
- Crispy fried onions for topping
- Smoked paprika (optional for garnish)
Instructions
- Boil the Eggs: Carefully place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil, then reduce the heat and simmer the eggs gently for 9 to 10 minutes. Once done, immediately transfer the eggs to a bowl of ice water to cool completely. This step ensures the eggs are cooked through and makes them easier to peel.
- Prepare the Filling: Peel the cooled eggs and slice each in half lengthwise. Gently remove the yolks with a spoon and place them in a mixing bowl. Mash the yolks thoroughly with a fork until crumbly. Add the mayonnaise and Thai chili garlic sauce, mixing until the filling is smooth and creamy. Adjust the chili sauce quantity to taste for desired spiciness.
- Fill the Egg Whites: Using a small spoon or piping bag, spoon or pipe the spicy yolk mixture evenly back into the hollowed egg white halves, creating neat, filled eggs.
- Garnish: Lightly sprinkle the deviled eggs with smoked paprika for a touch of smoky flavor and vibrant color. Top each egg with crispy fried onions to add texture and crunch. Serve immediately or refrigerate until ready to serve.
Notes
- Use avocado mayo for a healthier, dairy-free alternative to traditional mayonnaise.
- Adjust the amount of Thai chili garlic sauce according to your preferred heat level.
- For a smoother filling, pulse the yolk mixture in a food processor before filling the eggs.
- Make the deviled eggs up to a day in advance and refrigerate, but add crispy fried onion topping just before serving to keep it crunchy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
