Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon chili garlic sauce
- 1 clove garlic, finely minced
- Salt and black pepper, to taste
- Paprika or smoked paprika, for garnish
- Fresh parsley or chives, for optional garnish
Instructions
- Place the eggs in a medium saucepan and cover them with cold water by about an inch.
- Turn the heat to high and bring the water to a rolling boil.
- Once boiling, remove the pan from the heat, cover with a lid, and let the eggs sit for 10–12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes.
- Gently tap each egg on a hard surface to crack the shell, then peel carefully.
- Slice each egg in half lengthwise and remove the yolks, placing them in a medium mixing bowl.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, chili garlic sauce, minced garlic, salt, and black pepper. Mix thoroughly until creamy.
- Taste the filling and adjust seasoning if needed.
- Using a spoon or piping bag, fill each egg white half with the yolk mixture.
- Sprinkle paprika or smoked paprika over the filled eggs.
- Optionally, garnish with finely chopped parsley or chives.
- Refrigerate for at least 30 minutes before serving for best flavor and texture.
Notes
Adjust the chili garlic sauce to control the spice level.
Filling can be made a day in advance; store separately in the refrigerator.
Use a piping bag for a professional presentation.
- Prep Time: 15
- Cook Time: 12