Garlic Shallot Chili Crisp Deviled Eggs

Garlic Shallot Chili Crisp does two jobs here: a spoonful flavors the yolk filling, and a second measured spoonful adds texture at serving. The filling stays familiar and creamy, with just enough mustard and vinegar to balance the richness. Start with fully cooked, thoroughly cooled eggs for tidy halves and filling that holds its shape.

12 filled egg halves; 6 appetizer servings of 2 halves. Expect roughly 1 tablespoon filling per half, depending on egg size; yield is approximate.

Allow about 50 minutes from refrigerated raw eggs: approximately 5 minutes to bring the steaming water to a boil, 15 minutes steaming, 15 minutes in the ice bath, and 15 minutes to peel, fill, and finish. Water-heating and finishing work make up the 20-minute prep estimate; cooling is included.

Ingredients

• 6 large eggs, refrigerated
• 3 tablespoons (45 g) mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon unseasoned rice vinegar
• 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp, divided
• Up to 1/8 teaspoon Diamond Crystal kosher salt, only if needed
• 1 tablespoon finely sliced fresh chives
• Water for steaming and a large bowl of ice water for cooling

Instructions

1. Place a steamer basket in a lidded saucepan wide enough to hold the eggs in one layer. Add about 1 inch of water, keeping it below the basket, and bring to a boil. Carefully place the cold eggs in the basket, cover, and maintain steady steam for about 15 minutes, until whites and yolks are fully firm. Keep enough water in the pot that it cannot boil dry; adjust the timing for altitude or unusually large eggs.
2. While the eggs steam, prepare a large bowl of ice water. Transfer the cooked eggs directly into it and cool for 15 minutes, adding ice if needed to keep the water cold. Crack and peel gently, then pat dry. Halve lengthwise; the yolks should be set throughout with no soft center.
3. Lift the yolks into a bowl and mash finely. Add mayonnaise, Dijon, and rice vinegar. Stir the chili crisp to redistribute oil and solids, then mix 1 tablespoon into the filling. Mash and stir until creamy enough to mound on a spoon; small crisp flecks are expected. Taste and add some or all of the measured salt only if needed.
4. Arrange the 12 whites on a serving plate. Divide the filling evenly among them with two small spoons or a piping bag with a wide opening that will not trap the crisp solids. Use all the filling, keeping the mounds modest and stable.
5. Stir the remaining tablespoon of chili crisp and spoon about 1/4 teaspoon onto each half. Divide the chives among the eggs. Serve promptly, or cover and refrigerate before adding the final crisp and chives if making ahead.

Serving Suggestions

• Plan two halves per person as a small appetizer, or one half as part of a larger spread.
• Set out a small chilled platter at a time for a party and replenish it from the refrigerator.

Optional Variations

• Replace the teaspoon of rice vinegar with 1 teaspoon fresh lemon juice if needed; taste before adding optional salt.
• For a mustard-free flavor, omit Dijon and add 1/2 teaspoon more rice vinegar. Check mayonnaise and other labels before making a mustard-allergy claim.

Storage & Make-Ahead

For the best appearance, prepare the eggs and filling up to 1 day ahead, refrigerate separately in covered containers at 40°F (4°C) or below, and fill shortly before serving. Keep reserved crisp and chives separate until the final step.

Use filled eggs within 3 days of cooking the eggs, counting any make-ahead time. Keep chilled and refrigerate within 2 hours of preparation or serving, or within 1 hour above 90°F (32°C). The filling and topping soften during storage; do not freeze.

Contains egg from both the eggs and standard mayonnaise, and mustard from Dijon. Mayonnaise may contain soy or other ingredients requiring avoidance. Check every condiment's label, including the chili crisp, for allergens and cross-contact information.

Garlic Shallot Chili Crisp provides the garlic-and-shallot flavor without garlic powder, fried onions, or another chile paste. The product is rated 2/5; the finished eggs are estimated mild. Add the final crisp close to serving for the best texture.

More from the BLACKLAND kitchen: Chili Crisp Fried Eggs or Garlic Shallot Chili Crisp Dumplings.