Take Easter Eggs to the Fiery Depths of Hell With Chilli and Garlic

Post-Easter festivities might have you swimming in a sea of eggs. In case your boiled egg bounty is getting monotonous, I’ve got a surefire way for you to spice things up: Drag your sanctimonious eggs to hell with hot chilli-garlic oil.

This iteration of the classic deviled egg is just as simple as the classic in preparation, but the flavour is out of this world. The yolk mixture is Halloween-orange, with flecks of dried chilli and garlic. The oils and flavours thoroughly imbue the yolks with an up-front garlic flavour that’s closely followed by the peppery chilli spice. I added mayo and plain Greek yogurt, which smoothed out the mixture and added a little more salt, along with a touch of balancing acid. This combination can swing one way or the other depending on your palate and dietary preferences; you can use all mayo or all non-fat plain Greek yogurt if you’d like.

I used prik bot gratiam jiaw, a Thai ground chilli and garlic paste in oil that also includes shallots, onion, and MSG. I like Double Seahorse brand because I think the balance of flavours is perfect. (It’s also available from Amazon if that’s your thing, but the price is bananas, so check your local asian foods market if you can.) Other chilli pastes, like sambal, chilli crisp, or salsa macha will work perfectly well to make a spicy deviled egg. The crushed chilli flakes and oils in each paste fit the bill, but the flavours will vary, giving you slightly different results. The garlic is key here, so if your chilli paste has little or no garlic, add some crushed fried garlic to the mix.

Hard boil and cool the eggs in your preferred fashion. I like to steam them and let them come to room temperature in a bowl of cool water. Peel and halve the eggs from end to end and put the yolks in a bowl or large measuring cup. Set up the egg whites on a plate so the yolk bucket is facing up. Use a fork to crush and break apart the egg yolks into small bits. Add salt and continue busting up the yolks. Stir in the chilli paste, mayo, and yogurt. Use a spoon or piping bag to fill the yolk pockets and garnish with dried chilli flakes.

These eggs are salty and savoury, and hit you with a heat that builds with each devoured egg. Despite your mind’s best defences against spice, your tastebuds will continuously be looking for your next target. Leftover eggs will keep in the fridge, well-covered, for up to four days (but I seriously doubt leftovers will be an issue here).

Hot Chilli Garlic Deviled Eggs

Ingredients:

• 5 hard boiled eggs, halved, yolks and whites separated
• ¼ teaspoon salt
• 1 tablespoon chilli garlic paste
• 1 tablespoon mayo
• 2 tablespoons non-fat plain Greek yogurt
• Dried chilli flakes (optional for garnish)

Arrange the egg white halves on a plate. Break up the yolks in a bowl with a fork until they’re crumbled and add the next four ingredients. Mix until smooth. For an ultra-smooth paste, use a food processor to blend the yolks, salt, chilli paste, mayo, and yogurt.

Spoon or pipe the yolk filling into the egg whites. Garnish with dried chilli flakes. Serve immediately, or refrigerate until ready to serve.