Chile Scallion Deviled Eggs
Looking for a different flavor profile for deviled eggs? This recipe has spicy chile oil and scallions for a reminiscent Asia flavor!
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.
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:
Here’s my full tutorial on making Hard Boiled Eggs by the way, if you need a method.
Mash up the yolks with a fork, then mix in mayonnaise, yogurt, mustard, chile oil, scallions, and crumbled bacon (if you wish):
If you have 10 minutes to spare, I recommend making some homemade mayonnaise.
Use a spoon or disher to portion the filling into the egg white halves:
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
Ingredients
- 6 large hard boiled eggs
- 1 tbsp mayonnaise
- 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
Instructions
- 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.
- Place a scoop of the filling into each egg half, then garnish with scallions and a drizzle of chile oil. Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
25 Comments on “Chile Scallion Deviled Eggs”
What brand of chile oil do you recommend?
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!
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.
Hey Meg! HAHA that sounds awesome! I love family food traditions.
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! 🙂
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 =)
Awesome! All of your recipes are great!! I’m a big fan!
Thank you!
A little chile oil sounds like a brilliant way to spice up deviled eggs Joanne. Well done!
Thanks Jed! They added a really nice spice and flavor (and color)!
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!
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!
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!
I am not a deviled eggs fan but will eat them if presented. How did it acquire that name? Must look into the history.
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.
Yum bacon! Bacon makes everything better.
Agreed, it’s such a nice accent to many things!
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.
Hi Suzanne! I would love to hear what your MIL puts in them if you want to share with us all =)
These look wonderful! Love all that flavors that you put in there! So much better than just plain paprika!
Thanks Erin!
I’m not a fan of deviled egg either, but these look like could change my mind. YUM!
I think deviled eggs can either be really good or really bad, and there are plenty of bad ones out there!
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.
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!