Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chili crisp or chili garlic oil
- 1 teaspoon toasted sesame seeds
- 1 garlic clove, minced (optional)
- 1/2 teaspoon soy sauce or tamari
- Fresh cilantro or scallions, finely chopped
- Pinch of red pepper flakes (optional)
- 1/2 teaspoon sriracha or hot sauce (optional)
- 1/4 teaspoon rice vinegar or lemon juice (optional)
- Pinch of sugar (optional)
Instructions
- Boil the eggs: place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit 10-12 minutes. Transfer to an ice bath to cool.
- Peel and halve the eggs lengthwise. Scoop out yolks into a mixing bowl.
- Make the filling: mash yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth. Optional: add vinegar or sriracha.
- Pipe or spoon the yolk mixture into egg white halves.
- Prepare the topping: mix chili oil, sesame seeds, soy sauce, and garlic. Adjust with sugar or red pepper flakes as needed.
- Drizzle chili topping over filled eggs and garnish with chopped cilantro or scallions.
Notes
- Optional add-ins like sriracha, rice vinegar, or sugar can adjust heat and flavor to taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and assembling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half