Creamy deviled eggs topped with spicy chili garlic oil, sesame seeds, and fresh herbs for a flavorful appetizer.
# What You'll Need:
→ Eggs & Filling
01 - 6 large eggs
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - Salt, to taste
05 - Black pepper, to taste
06 - 1/2 teaspoon sriracha or hot sauce (optional)
07 - 1/4 teaspoon rice vinegar or lemon juice (optional)
08 - Pinch of sugar (optional)
→ Spicy Chili Garlic Topping
09 - 2 tablespoons chili crisp or chili garlic oil
10 - 1 teaspoon toasted sesame seeds
11 - 1 garlic clove, minced (optional)
12 - 1/2 teaspoon soy sauce or tamari
13 - Pinch of red pepper flakes (optional)
→ Garnish
14 - Fresh cilantro or scallions, finely chopped
# How-To Steps:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10–12 minutes.
02 - Transfer eggs to an ice bath and cool completely for about 5 minutes.
03 - Gently peel the eggs and slice in half lengthwise. Scoop yolks into a mixing bowl and set whites aside.
04 - Mash yolks with mayonnaise, Dijon mustard, salt, and pepper until very smooth. If desired, mix in sriracha, rice vinegar, or a pinch of sugar for extra flavor.
05 - Transfer yolk mixture to a piping bag or use a spoon to fill each egg white half evenly.
06 - In a small bowl, combine chili crisp or chili garlic oil, toasted sesame seeds, soy sauce, optional minced garlic, and red pepper flakes. Stir well.
07 - Drizzle the spicy chili garlic topping over each deviled egg. Sprinkle with chopped cilantro or scallions. Serve immediately or chill until ready to serve.
