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| Happy Fiery Easter |
If you're swimming in a sea of colorful eggs after Easter, drag your sanctimonious eggs to hell with hot chili-garlic oil to spice things up.
This variation on deviled eggs is just as easy to make as the original. However, its flavor is absolutely extraordinary. The yolk mixture takes on a Halloween-orange hue, and features flecks of chili and garlic. Both ingredients impart a strong garlic taste that's followed by the peppery spice of chili. I added mayo and Greek yogurt for a smoother consistency, with a tad more saltiness, plus an acidic touch for balance. This combination can be tailored to your own palate and dietary needs - using all mayo or all Greek yogurt if desired.
I used prik bot gratiam jiaw, a Thai ground chili and garlic paste in oil that combines shallots, onion, and MSG. I favor Double Seahorse brand for its perfect combination of flavors. Nonetheless, shopping on Amazon can be expensive, so it’s best to check out your local asian foods market first. Other chili pastes such as sambal, chili crisp or salsa macha could also function to build the spices of the deviled egg. While the crushed chili flakes and oils in each paste render everything suitable, the flavors will vary leading to slightly different results. Keeping this in mind, if your chili paste has limited or no garlic content you should supplement with some freshly crushed fried garlic.
To hard boil and cool the eggs in your preferred fashion, I choose to steam them and let them come to room temperature in a bowl of cold waterPut the yolks in a bowl or large measuring cup, and the egg whites on a plate with the yolk bowl facing up. Mash the yolks with a fork; add salt as you go along. Then mix in the chili paste, mayo, and yogurt. Last but not least, fill the egg white halves with the mixture using a spoon or piping bag and scatter some dried chili flakes for garnish!
You'll feel the heat of these eggs as you eat them because they're salty and savory. Your testbeds will constantly be on the lookout for your next target despite your mind’s best defenses against spice. It is possible to store leftover eggs in the fridge, well-covered, for up to four days (although leftover eggs will not cause any problems).
Deviled eggs with hot chili and garlic
The ingredients are:
1. Five hard-boiled eggs, halved, yolks and whites separated
2. Salt, 14 teaspoons
3. Paste of chili garlic with 1 tablespoon
4. Mayonnaise, 1 tablespoon
5. Non-fat plain Greek yogurt, 2 tablespoons
For an ultra-smooth paste, blend the yolks, salt, chili paste, mayo, and yogurt together in a food processor. Place the egg white halves on a plate. Assemble the yolks with a fork. Mix the next four ingredients until smooth. Serve immediately or refrigerate until ready to serve. Spoon or pipe yolk filling into egg whites. Garnish with dried chili flakes.
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