Ingredients (~16 halves)
- 8 eggs
- 1/4 cup mayo
- 1 1/2 Tbsp Sriracha (or chili sauce of choice)
- 1/4 tsp low sodium soy sauce
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (more or less to taste)
- 1/4 tsp white pepper (or black)
- Kosher salt (to taste)
- Crispy fried shallots (for garnish)
- Chives or green onions, chopped (for garnish)
Hard Boil the Eggs
Fill a large bowl with ice water and set aside.
Place the 8 eggs in a large pot and cover with cold water by at least one inch.
Bring the water to a boil; once it reaches a boil, cover the pot with a lid and slide it off the heat.
Let the eggs cook in the hot water for 12 minutes – don’t lift the lid during this time.
Immediately transfer the hard boiled eggs to the bowl of ice water and let cool for ~15 minutes.
The ice bath stops the cooking and makes peeling way easier.
Make the Spicy Filling
Peel the hard boiled eggs and halve them lengthwise.
Scoop all the yolks into a small bowl and place the egg whites on your serving tray.
Add the 1/4 cup mayo, 1 1/2 Tbsp Sriracha, 1/4 tsp soy sauce, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/4 tsp white pepper to the egg yolks.
Using a hand mixer, beat the egg yolk mixture until it’s very smooth – you could also use a fork but it takes longer and won’t be quite as creamy.
Taste and add salt or more spices if needed; the soy sauce adds some saltiness but you might want more.
Fill and Garnish the Eggs
Spoon the yolk filling into a piping bag or just use a spoon to fill the divots in the egg whites.
If using a piping bag, it looks cleaner but a spoon works totally fine.
Right before serving, sprinkle the deviled eggs with the chopped chives and crispy fried shallots.
The shallots get soggy if you add them too early, so wait until the last minute.
Spicy Deviled Eggs with Crispy Shallots
Ingredients
Ingredients (~16 halves)
- 8 eggs
- 1/4 cup mayo
- 1 1/2 Tbsp Sriracha or chili sauce of choice
- 1/4 tsp low sodium soy sauce
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne more or less to taste
- 1/4 tsp white pepper or black
- Kosher salt to taste
- Crispy fried shallots for garnish
- Chives or green onions for garnish, chopped
Instructions
- Fill a large bowl with ice water and set aside.
- Place 8 eggs in a large pot and cover with cold water by at least one inch.
- Bring water to a boil, cover pot with lid, and slide off heat.
- Let eggs sit covered for 12 minutes without lifting lid.
- Transfer eggs to ice water and cool for 15 minutes.
- Peel eggs and halve lengthwise.
- Scoop yolks into a small bowl and place whites on serving tray.
- Add 1/4 cup mayo, 1 1/2 Tbsp Sriracha, 1/4 tsp soy sauce, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/4 tsp white pepper to yolks.
- Beat with hand mixer until very smooth.
- Taste and add salt or more spices if needed.
- Spoon or pipe yolk filling into egg white halves.
- Right before serving, sprinkle with chopped chives and crispy fried shallots.
