Ingredients
Main Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 1/2 tablespoons chili garlic sauce (adjust to heat preference)
- Smoked paprika, to taste (for garnish)
- Crispy fried onions, as needed (for topping)
Instructions
- Boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes to ensure they are hard-boiled.
- Cool the eggs: Transfer eggs to an ice bath and let them cool for 5 minutes to stop the cooking process and make peeling easier.
- Peel and halve the eggs: Carefully peel the eggs and slice each one in half lengthwise, exposing the yolks.
- Prepare the yolk mixture: Scoop the yolks into a bowl and mash them until fine and smooth.
- Mix the filling: Add mayonnaise and chili garlic sauce to the mashed yolks and mix thoroughly until creamy. Adjust seasoning to your preference.
- Fill the egg whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg whites evenly.
- Garnish and serve: Sprinkle the filled eggs with smoked paprika and top with crispy fried onions for extra flavor and texture.
Notes
- Adjust the amount of chili garlic sauce based on your preferred spice level.
- Use a piping bag for a neater presentation of the yolk filling.
- These eggs can be prepared a few hours ahead and stored in the refrigerator.
- For a milder flavor, substitute chili garlic sauce with mild hot sauce or omit entirely.
- Make sure the eggs are fully cooled before peeling to prevent tearing of whites.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Halal