Post-Easter festivities might have you swimming in a sea of colorful eggs. In case your boiled egg bounty is getting monotonous, I’ve got a surefire way for you to spice things up: Drag you sanctimonious eggs to hell with hot chili-garlic oil.
This iteration of the classic deviled egg is just as simple as the classic in preparation, but the flavor is out of this world. The yolk mixture is Halloween-orange, with flecks of dried chili and garlic. The oils and flavors thoroughly imbue the yolks with an up-front garlic flavor that’s closely followed by the peppery chili spice. I added mayo and plain Greek yogurt, which smoothed out the mixture and added a little more salt, along with a touch of balancing acid. This combination can swing one way or the other depending on your palate and dietary preferences; you can use all mayo or all non-fat plain Greek yogurt if you’d like.
I used prik bot gratiam jiaw, a Thai ground chili and garlic paste in oil that also includes shallots, onion, and MSG. I like Double Seahorse brand because I think the balance of flavors is perfect. (It’s also available from Amazon if that’s your thing, but the price is bananas, so check your local asian foods market if you can.) Other chili pastes, like sambal, chili crisp, or salsa macha will work perfectly well to make a spicy deviled egg. The crushed chili flakes and oils in each paste fit the bill, but the flavors will vary, giving you slightly different results. The garlic is key here, so if your chili paste has little or no garlic, add some crushed fried garlic to the mix.
Hard boil and cool the eggs in your preferred fashion. I like to steam them and let them come to room temperature in a bowl of cool water. Peel and halve the eggs from end to end and put the yolks in a bowl or large measuring cup. Set up the egg whites on a plate so the yolk bucket is facing up. Use a fork to crush and break apart the egg yolks into small bits. Add salt and continue busting up the yolks. Stir in the chili paste, mayo, and yogurt. Use a spoon or piping bag to fill the yolk pockets and garnish with dried chili flakes.
These eggs are salty and savory, and hit you with a heat that builds with each devoured egg. Despite your mind’s best defenses against spice, your tastebuds will continuously be looking for your next target. Leftover eggs will keep in the fridge, well-covered, for up to four days (but I seriously doubt leftovers will be an issue here).
Hot Chili Garlic Deviled Eggs
Ingredients:
- 5 hard boiled eggs, halved, yolks and whites separated
- ¼ teaspoon salt
- 1 tablespoon chili garlic paste
- 1 tablespoon mayo
- 2 tablespoons non-fat plain Greek yogurt
- Dried chili flakes (optional for garnish)
Arrange the egg white halves on a plate. Break up the yolks in a bowl with a fork until they’re crumbled and add the next four ingredients. Mix until smooth. For an ultra-smooth paste, use a food processor to blend the yolks, salt, chili paste, mayo, and yogurt.
Spoon or pipe the yolk filling into the egg whites. Garnish with dried chili flakes. Serve immediately, or refrigerate until ready to serve.
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