Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise (or swap part for Greek yogurt if you want it lighter)
- 1 tsp Dijon mustard
- 1 tbsp chili-garlic sauce (start small and add more if you like it hotter)
- 1 tsp sriracha (optional, for extra heat)
- 1 tsp rice vinegar
- Kosher salt and freshly ground black pepper, to taste
- Chopped cilantro or sliced green onions for garnish
Instructions
- Cook the eggs: Put the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then lower the heat to a gentle simmer, cover the pot, and cook for 12 minutes for fully set whites and creamy yolks.
- Chill the eggs: Transfer the eggs straight into a bowl of ice water to stop cooking. Let them cool for about 5 minutes.
- Peel: Crack each egg all over and peel under running cold water for an easier, cleaner peel.
- Halve and remove yolks: Cut the eggs lengthwise and scoop the yolks into a medium bowl. Set the whites aside on a serving plate.
- Make the filling: Mash the yolks with a fork until smooth. Stir in the mayonnaise, Dijon, chili-garlic sauce, rice vinegar, and a pinch of salt and pepper. Taste and tweak the seasoning or heat level to your preference.
- Fill the whites: Spoon or pipe the yolk mixture back into the egg white cavities.
- Garnish and serve: Top each egg with a drizzle of sriracha if using, and finish with chopped cilantro or green onions. Serve right away and enjoy!
Notes
Quick tip: If you prefer neater presentation, transfer the filling to a piping bag (or zip bag with the corner snipped) for tidy dollops.
Nutrition
- Calories: 80
- Sodium: 100mg
- Fat: 7g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg