Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise (feel free to substitute with Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 small red chili, finely minced (adjust to taste)
- 2 garlic cloves, roasted and mashed (roasting mellows the sharpness and adds sweetness)
- 1 teaspoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, finely chopped, for garnish
If you’re out of fresh red chili, a pinch of red chili flakes works well too. For a dairy-free twist, swap the mayo with avocado mash. My grandmother often improvised like this, turning what was on hand into magic, and it taught me to embrace flexibility in the kitchen.
Instructions
- Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring to a rolling boil over medium-high heat.
- Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 12 minutes. This method ensures perfectly cooked yolks that aren’t overdone—a trick I picked up watching my Nonna carefully time everything in her kitchen.
- Drain the hot water and transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
- Peel the eggs gently, rinse to remove any shell bits, and slice each egg in half lengthwise. Carefully scoop out the yolks into a medium bowl.
- Add mayonnaise, Dijon mustard, roasted garlic, minced chili, lemon juice, apple cider vinegar, smoked paprika, salt, and pepper to the yolks. Mash and mix everything together until smooth and creamy. Taste and adjust seasoning as needed—this is where your palate guides you, just like in my mother Elena’s spontaneous kitchen experiments.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture. I find piping adds a lovely, polished touch, but spooning is perfectly fine and rustic, just like the meals I grew up loving.
- Sprinkle a pinch of smoked paprika and fresh chives or parsley over the filled eggs for a pop of color and fresh aroma.
- Refrigerate the deviled eggs for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully—something I learned after many family dinners where patience always rewarded the palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
