My only go to deviled eggs recipe with a surprising twist that will make you come back for more. Sweet Chile Deviled Eggs are sweet, savory, and delicious!
How this recipe came about
My husband’s Aunt makes these and they are so yummy! She makes them to taste so I tried my best to make them just like hers! My Grandma loves them and asks me to make them every easter.
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Sweet Chile Deviled Eggs
My only go to deviled eggs recipe with a surprising twist that will make you come back for more. Sweet Chile Deviled Eggs are sweet, savory, and delicious!
Servings: 9
Calories: 104kcal
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Ingredients
- 9 Eggs
- 3 Tablespoons Sweet Chile Sauce
- 3 Tablespoons Mustard
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Curly Parsley small chopped for garnish
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Instructions
- Hard boil eggs by placing them in a pot and filling the pot with water (ensuring that the eggs are covered with cold water by 1 inch). Bring to a boil over medium-high heat, cover, and remove from the heat. Set the covered pot aside for 8 to 10 minutes. Drain, cool in ice water and peel.
- Once peeled, slice each egg in half lengthwise. Remove the yolks and place in a bowl or 1 gallon zip lock bag. Add sweet chile sauce, mustard, and mayonnaise. Mix to combine.
- Evenly distribute yolk mixture into the egg whites by cutting the tip off of a 1 gallon baggie, using a piping bag, or a teaspoon.
- Garnish with chopped parsley and serve.
Notes
Adapted From: Aunt Tina Hausen
Nutrition
Calories: 104kcal
Did you make this recipe?Mention @awheeler_ on instagram and hashtag it #foodetc. I want to see!!
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