Get ready to transform the classic deviled egg into a flavor-packed sensation that will have your guests begging for the recipe! These Chile Scallion Deviled Eggs are not your grandmother's boring appetizer - they're a zesty, mouth-watering twist on a traditional favorite that combines creamy, spicy, and fresh flavors in every single bite. Whether you're hosting a party, looking for a quick snack, or wanting to impress your friends with a gourmet twist on a classic, these deviled eggs are about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped scallions
- 1 teaspoon chopped fresh chile
- Salt and pepper to taste
Instructions
- Begin by placing the 6 large eggs in a saucepan and covering them with cold water. Make sure the water level is about an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
- After 10 minutes, carefully transfer the eggs to a bowl of ice water using a slotted spoon. This will stop the cooking process and make peeling easier. Let the eggs cool in the ice water for about 5 minutes.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel the eggs under running water to help remove any stubborn bits of shell.
- After peeling, slice each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving platter.
- Add 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 tablespoon of chopped scallions, and 1 teaspoon of chopped fresh chile to the bowl with the yolks.
- Using a fork, mash the yolk mixture until smooth and well combined. Season with salt and pepper to taste, adjusting according to your preference.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, mounding it slightly for an attractive presentation.
- Garnish the filled deviled eggs with additional chopped scallions or a sprinkle of paprika if desired.
- Serve the Chile Scallion Deviled Eggs immediately or refrigerate them until ready to serve. Enjoy!
Tips
- Use eggs that are a few days old, as they peel more easily than fresh eggs.
- For the smoothest filling, press the egg yolks through a fine-mesh sieve before mixing with other ingredients.
- Control the heat by adjusting the amount of fresh chile - use less for a milder version or more for extra kick.
- For a professional look, use a piping bag with a star tip to fill the egg whites for a beautiful presentation.
- Chill the filled eggs for 30 minutes before serving to let the flavors meld together.
- If you don't have fresh chile, you can substitute with a dash of hot sauce or red pepper flakes.
- Always taste and adjust seasoning before filling the egg whites to ensure perfect flavor.
Nutrition Facts
Calories: 90kcal
Carbohydrates: g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 185mg
