Creamy, tangy deviled eggs with a bold chili-garlic kick, a splash of rice vinegar for brightness, and a drizzle of sriracha. Fast to make, easy to scale for parties, and naturally high in protein.
chopped fresh cilantro or green onions, for garnish
Instructions
Place the eggs in a saucepan in a single layer and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat.
Once boiling, reduce heat to low, cover, and cook for 12 minutes.
Prepare an ice bath in a large bowl. Transfer the eggs to the ice bath and chill for 5 minutes to stop cooking.
Gently crack and peel the eggs under cool running water. Pat dry.
Slice eggs in half lengthwise. Pop yolks into a mixing bowl and place whites on a platter.
Mash yolks with a fork until fine. Add mayonnaise, Dijon, chili garlic sauce, rice vinegar, a pinch of salt, and pepper. Mix until very smooth (press through a fine-mesh sieve for ultra-smooth filling, optional). Taste and adjust seasoning.
Spoon or pipe the yolk mixture back into the egg white halves.
Finish with a light drizzle of sriracha (optional) and sprinkle with chopped cilantro or green onions. Serve right away or chill 20–30 minutes to set.