Sweet Chili Deviled Eggs

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon smoked paprika
• Salt to taste
• Fresh cilantro for garnish
• Red chili flakes for garnish

Steps

1. 1 Place eggs in a small saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath until cooled.
2. 2 Peel eggs and slice them in half lengthwise. Remove yolks and place in a bowl.
3. 3 Mash yolks with a fork. Stir in mayonnaise, sweet chili sauce, rice vinegar, and smoked paprika until smooth. Season with salt to taste.
4. 4 Pipe or spoon yolk mixture back into egg white halves.
5. 5 Sprinkle with fresh cilantro and red chili flakes for garnish.
6. 6 Refrigerate until ready to serve.

Equipment

• Small saucepan
• Ice bath setup
• Small bowl
• Fork or small mixer
• Piping bag or teaspoon

Variations

• For a vegan option, substitute hard-boiled eggs with tofu puffs marinated in the yolk mixture.

Substitutions

• If you can't find sweet chili sauce, mix equal parts chili garlic sauce and apricot jam.

Pairings

• Serve alongside a fresh cucumber salad or a zesty slaw for a refreshing contrast.

Nutrition

Tips

• For perfectly peeled eggs, use eggs that are a week old or older.
• Add a pinch of cayenne pepper if you prefer extra heat.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Best served cold.

Freezing: Does not freeze well due to texture changes in the yolk mixture.

Serving Suggestions

• Serve with crispy vegetable crudités for a balanced appetizer platter.
• Pair with a light, crisp white wine or sparkling water with lime.

FAQ