Chile Scallion Deviled Eggs

Deviled Eggs with Chile Oil @fifteenspatulas

If I knew deviled eggs could be this good, I would’ve started eating them years ago.

Are you a fan of deviled eggs?

For the longest time, before I knew what paprika was, I’d stare at the plate and wonder…

…what is that red powdered stuff on that egg?!

Deviled eggs just didn’t seem appetizing.

Asian Deviled Eggs

Like many things I’ve come to love, they just needed to be done at home, suited to my tastes and the flavors I like.

These little guys have spicy chile oil, tons of chopped scallions, and sometimes I throw bacon in there, when I’m looking to add a meaty smokiness to each bite.

Start by hard boiling the eggs, cutting them in half, and popping out the yolk:

Chile Scallion Deviled Eggs

Mash up the yolks with a fork, then mix in mayonnaise, yogurt, mustard, chile oil, scallions, and crumbled bacon (if you wish):

Deviled Eggs Party Appetizer

Use a spoon or disher to portion the filling into the egg white halves:

Deviled Eggs

Garnish with extra chopped scallions and drizzle with a little chile oil. Enjoy!

Oh, and a last little tip: Use older eggs for easier peeling. As eggs age, more air gets inside and the inner contents won’t stick the shell as much. Just make sure your eggs aren’t TOO old. If the eggs float in a bowl of water, throw them out, they’re too far gone. Happy cooking!

Chile Scallion Deviled Eggs

Yield: 12 deviled egg halves

Chile Scallion Deviled Eggs

Ingredients:

  • 6 eggs
  • 1 tbsp mayo
  • 2 tbsp yogurt
  • 1 tsp mustard
  • 1-3 tsp chile oil (depends on heat desired) + extra for drizzling
  • 2 scallions, chopped + more for garnish
  • crumbled bacon, optional
  • salt

Directions:

  1. Hard boil the eggs according to your preference. I like to place the eggs in a saucepan, cover with cold water and a lid, then bring to a boil over high heat. Once the water is boiling, remove the pan from the heat, then set a timer for 10 minutes. Drain the water, and peel the eggs under cool running water.
  2. Slice each egg in half, and remove the egg yolks to a bowl. Mix with the mayonnaise, yogurt, mustard, chile oil to taste, scallions, and bacon, if using. Season to taste with salt.
  3. Place a scoop of the filling into each egg half, then garnish with scallions and a drizzle of chile oil. Enjoy!
http://www.fifteenspatulas.com/chile-scallion-deviled-eggs/

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25 comments… add one

Leave a Comment

  • avatar Tommy June 15, 2012, 12:46 pm

    You haven’t been a fan of deviled eggs?? Wow. That surprises me. But yeah, paprika is one of those mystery spices. The chili oil is a nice twist. And bacon, yes, I wish. Always.

    Reply
    • avatar Joanne Ozug June 15, 2012, 12:49 pm

      Yeah, I didn’t like them for most of my life! I only took a liking to them maybe a year or two ago. It is surprising, given my huge love for eggs =) LOL Thanks Tommy!

      Reply
  • avatar Steph@PlainChicken.com June 15, 2012, 1:27 pm

    I’m not a fan of deviled egg either, but these look like could change my mind. YUM!

    Reply
    • avatar Joanne Ozug June 18, 2012, 10:45 am

      I think deviled eggs can either be really good or really bad, and there are plenty of bad ones out there!

      Reply
  • avatar Erin @ Dinners, Dishes, and Desserts June 15, 2012, 5:28 pm

    These look wonderful! Love all that flavors that you put in there! So much better than just plain paprika!

    Reply
  • avatar suzanne Perazzini June 15, 2012, 9:42 pm

    My Italian mother-in-law’s specialty is stuffed eggs and they are delicious. Yours look so good that they must taste just as delicious.

    Reply
    • avatar Joanne Ozug June 18, 2012, 10:47 am

      Hi Suzanne! I would love to hear what your MIL puts in them if you want to share with us all =)

      Reply
  • avatar Bam's Kitchen June 16, 2012, 2:47 am

    Yum bacon! Bacon makes everything better.

    Reply
    • avatar Joanne Ozug June 18, 2012, 10:47 am

      Agreed, it’s such a nice accent to many things!

      Reply
  • avatar Norma Chang June 16, 2012, 9:50 am

    I am not a deviled eggs fan but will eat them if presented. How did it acquire that name? Must look into the history.

    Reply
    • avatar Joanne Ozug June 18, 2012, 10:49 am

      I do think they take some acquiring! Or at least, they were acquired for me. Now I’m going to go google the name too haha.

      Reply
  • avatar Ann June 17, 2012, 1:28 am

    These look absolutely amazing! You are a goddess! I adore deviled eggs – and these are deviled eggs on steroids, dipped in chocolate…scratch that! Deviled eggs on steroids with a side of yummy chocolate! Whatever you call them – I’ll call them delicious….and MINE!

    Reply
    • avatar Joanne Ozug June 18, 2012, 10:50 am

      HAHA thanks Ann! Your comment was so funny. I miss you! I went to cookinghealthyforme.com the other day after seeing you guest posted for Liz, and oh it made me sad! But I hope you are living it up these days!

      Reply
      • avatar Ann June 19, 2012, 7:28 pm

        Girlfriend, I am having a BLAST! Honey Bunny and I recently returned from a lovely take-your-time getting there trip to Pennsylvania and we had a wonderful time! I even met another blogger! (Milli from Millivers Travels). I’ve been posting pics of dinner, lunch and in-between on Instagram, tho. It gives me a wee bit of a creative outlet!

        Reply
  • avatar Jed Gray (sportsglutton) June 17, 2012, 10:03 am

    A little chile oil sounds like a brilliant way to spice up deviled eggs Joanne. Well done!

    Reply
    • avatar Joanne Ozug June 18, 2012, 10:51 am

      Thanks Jed! They added a really nice spice and flavor (and color)!

      Reply
  • avatar Kristin June 17, 2012, 4:46 pm

    Yum! I just found your blog and I love it! Korean food is my favorite! If you ever put a recipe for kimchi chigae on your blog I SURE would be a happy gal! Thanks for sharing all your great tips! :)

    Reply
    • avatar Joanne Ozug June 17, 2012, 9:50 pm

      Thanks Kristin! I grew up eating tons of Korean food but sadly I can’t say I’m an expert at all in making it…mainly because where I live I can’t get my hands on many of the ingredients. I’ll ask my mom for her kimchi chigae recipe though. Happy cooking =)

      Reply
      • avatar Anonymous June 19, 2012, 10:47 pm

        Awesome! All of your recipes are great!! I’m a big fan!

        Reply
  • avatar Meg June 18, 2012, 9:21 am

    My sister and I are both obsessed with deviled eggs — to the point that a favorite aunt makes sure to bring them to every family function, lest she see our disappointed faces around the table! These sound like a great way to kick up a traditional favorite.

    Reply
    • avatar Joanne Ozug June 18, 2012, 10:52 am

      Hey Meg! HAHA that sounds awesome! I love family food traditions.

      Reply
  • avatar Brenda June 16, 2013, 9:12 am

    What brand of chile oil do you recommend?

    Reply
    • avatar Joanne Ozug June 16, 2013, 2:38 pm

      Hi Brenda, I don’t have a brand that I recommend in particular. More than a brand, I recommend taking a look at the ingredients list and making sure there aren’t artificial flavors or colors. Enjoy!

      Reply

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