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Thai Deviled Eggs with Chili Garlic Hot Sauce

Thai Deviled Eggs with Chili Garlic Hot Sauce

yai's thai deviled eggs

Yai's Thai Chili Garlic Hot Sauce - Order Online

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.

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