# What You'll Need:
→ Eggs & Filling
01 - 6 large eggs
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - Salt to taste
05 - Black pepper to taste
06 - 1/2 teaspoon sriracha or hot sauce, optional
07 - 1/4 teaspoon rice vinegar or fresh lemon juice, optional
08 - Pinch of sugar, optional
→ Spicy Chili Garlic Topping
09 - 2 tablespoons chili crisp or chili garlic oil
10 - 1 teaspoon toasted sesame seeds
11 - 1 garlic clove, minced, optional
12 - 1/2 teaspoon soy sauce or tamari
13 - Pinch of red pepper flakes, optional
→ Garnish
14 - Fresh cilantro or scallions, finely chopped
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover with a lid, and let stand for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool completely for approximately 5 minutes.
03 - Gently peel the cooled eggs and slice in half lengthwise. Carefully scoop yolks into a mixing bowl and set egg white halves aside on a clean surface.
04 - Mash egg yolks with mayonnaise, Dijon mustard, salt, and pepper until completely smooth. If desired, fold in sriracha, rice vinegar, or a pinch of sugar to enhance flavor depth.
05 - Transfer yolk mixture to a piping bag or use a spoon to distribute filling evenly into each egg white half.
06 - In a small bowl, combine chili crisp or chili garlic oil, toasted sesame seeds, soy sauce or tamari, minced garlic if using, and red pepper flakes. Stir thoroughly to blend.
07 - Drizzle spicy chili garlic topping over each deviled egg half. Sprinkle with chopped cilantro or scallions. Serve immediately or refrigerate until ready to serve.
