Thai Deviled Eggs with Chili Garlic Hot Sauce
Need a last-minute side dish for Thanksgiving? Check out these quick and easy deviled eggs - they've got an extra bite thanks to Yai's Thai Chili Garlic Hot Sauce! Give Thanksgiving an extra punch of BOLD Thai flavor this year!💥
✅ 6 large eggs
✅ 1-2 tbsp Yai's Thai Chili Garlic Hot Sauce
✅ 3 tbsp mayonnaise
✅ 1 tsp Dijon mustard
✅ 1 tsp rice wine vinegar
✅ Salt and Pepper to taste
✅ Smoked Paprika (for garnish)
✅ Green Onion (for garnish)
✅ Cilantro (for garnish)
☑️ Place 6 eggs in a pot and fill with cold water; fill about an inch above the eggs. Bring the water to a boil, cover, turn off the heat and let sit for about 12 minutes.
☑️ Remove the eggs after 12 minutes and and transfer them to a bowl with ice water to stop the cooking process.
Let the eggs cool completely and then peel them.
☑️ Slice the eggs in half lengthwise and transfer the yolk to a small bowl using a spoon; put the egg whites to the side.
☑️ Combine the yolks with a fork and mix in the hot sauce, mayo, Dijon mustard, rice wine vinegar, salt and pepper until everything is mixed together.
☑️ Add the mixture back into each egg white.
☑️ Sprinkle the top with smoked paprika, diced green onion and cilantro for garnish.
- Sarah Hughes