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These filled eggs have a nice little punch—the garlic chili sauce brings just enough heat to wake up this old-school dish without making it too spicy. Your friends are gonna love the flavor kick.
I've been fixing these eggs since a chef buddy showed me the trick with his garlic chili sauce. Now, every family get-together, these are the first thing gone and everyone bugs me for how to make them.
Bold Ingredients
- 12 big eggs: Old-ish eggs are best—fresh ones just won't peel up nicely
- Smidge less than half a cup mayo: Don't skimp—good mayo makes it tasty
- One and a half tablespoons garlic chili sauce: Play with the amount if you like it hotter or milder
- Crunchy fried onions: The texture pop totally levels things up
- Smoky paprika: That sprinkle on top gives an awesome boost of flavor
Step-by-Step Easy Directions
- Finishing Touches:
- Dust a bit of smoky paprika over the eggs, then drop a pinch of fried onions on each. Serve right away, or stash in the fridge till later—they get even better after chilling a bit.
- Filling the Eggs:
- Grab a spoon or a piping bag and load those whites up with the yolk mix. If you want them to look fancy, snag a piping tip with some shape and swirl on top for style points.
- Making the Filling:
- Take a fork to those yolks and smush them well, then stir in the mayo and chili sauce until it's totally smooth. Try it, and if you want more kick, toss in more chili sauce. The mix should hold its shape but still be soft enough to scoop easily.
- Prepping the Yolks:
- Peel the eggs gently, chop them lengthwise, and pop the yolks out carefully so the whites don't tear up. Toss the yolks in a mixing bowl. Put the whites aside for now.
- Boiling the Eggs:
- Lay your eggs in a pot and cover with cold water. Let it come to a boil, then turn it down and simmer 10 minutes. Scoop them straight into icy water so they cool quick and peel easier. Timing's everything for smooth, creamy yolks.
The real trick here? Go with a top-notch garlic chili sauce. I’m all about the one from Huy Fong—you know, with the green cap. Once you try it in this, you'll want it on all your snacks. Garlic and heat are just right together.
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Keeping and Prepping Ahead
Go ahead—these filled eggs are easy to make a day early. Just wait to add the fried onions until you're about to serve so they stay nice and crisp. Keep them sealed up in the fridge. If they look a little dry before serving, run a damp brush over for a fresh look.
Tasty Twist Ideas
If you want things even silkier, swap about a third of the mayo for softly whipped cream cheese. For a bit of an Asian twist, dash in a few sesame oil drops and sprinkle sesame seeds on top. Chopped chives or cilantro add fresh lift and cool down the heat.
Pairings and Table Style
Try these eggs with a crisp craft IPA or a dry white like Sauvignon Blanc. To really show off, stack them on fresh arugula with lime wedges on the side—give them a squeeze at the last second. If I'm serving a crowd, a tiered tray always wows folks.
Frequently Asked Questions
- → How do I adjust the spice level?
Add more chili garlic sauce for extra heat, or use less for a milder taste.
- → Can I swap the chili garlic sauce for something else?
You can use a spicy sauce like Sriracha or mix minced garlic with chili separately.
- → How can I make the filling super smooth?
Blend the yolks and other ingredients using a mixer or whisk until silky.
- → How long can I refrigerate stuffed eggs?
Store them in an airtight container in the fridge for 1 to 2 days to keep them fresh.
- → Can I prepare these eggs ahead of time?
Yes, keep the eggs and filling separate, then assemble them just before serving to maintain freshness.