With just a hint of sweet heat and a crisp little cucumber fan for garnish and bite, these Ginger Chili Deviled Eggs are absolutely delicious, and pretty enough to serve at your classiest soiree.
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Chef Kathy Casey’s micro-focused cookbook, D’lish Deviled Eggs, is just so much fun! The recipes are unique, creative, and tasty, and by the time you are done leafing through it, you will be inspired to make plate fulls of these tasty beauties.
With all the hot weather we’ve been having in the PNW, my cilantro sometimes gets a little out of hand. Deviled eggs are a perfect place to use the dainty little flowers.
Today I’m sharing a slightly-adapted version of one of my favorite recipes from Kathy’s cookbook: Chili Ginger Deviled Eggs.
With just a hint of sweet heat and a crisp little cucumber fan for garnish and bite, these little beauties are absolutely delicious, and pretty enough to serve at your classiest soiree.
How to Fill Deviled Eggs
You can use a spoon to fill the eggs, but I prefer to use a disposable pastry bag. This allows me to prepare everything ahead of time and pipe the filling in right before serving.
PRO TIP: If you want to make them uber-fancy, add a decorative pastry tip to the pastry bag before filling.
How to Hard Boil Eggs for Deviled Eggs
It seems as though there are nearly as many ways to hard-boil eggs as there are cooks to make them. I prefer to use the Boil-n-Steep method, but you do whatever works best for you.
Boil & Steep Method for Hard-boiling Eggs
- Fill cooking pot about 1/2 full of cold water.
- Place eggs in pot. Water should come to at least an inch of water above the eggs.
- Bring water to a rolling boil over medium-high heat, uncovered.
- When the water is boiling, cover the pot and remove from heat.
- Let eggs steep in hot water for 10-12 minutes.
- Immediately transfer to an ice bath. Allow eggs to cool in ice water bath before peeling.
Ginger-Chili Deviled Eggs
Ingredients
- 12 hard-boiled eggs
- 1/4 cup mayonnaise
- 1/4 cup Miracle Whip
- 2 tsp. sambal oelek*
- 1 tsp minced garlic
- 2 tsp minced fresh ginger
- 1/4 tsp salt
Garnish
- cilantro leaves
- cucumber fans
Instructions
- Peel and rinse eggs. Slice them lengthwise and put the yolks into a medium-size bowl.
- Smash the yolks with a fork. You can also run them through a ricer, or use a small mixer for the whole process.
- Add the remaining ingredients to the smashed yolks and mix well to combine. The mixture should be quite smooth. Refrigerate filling until you are ready to fill the egg white halves.
- Pipe or spoon filling into egg white halves. Garnish with a tiny sprig of cilantro and a little cucumber fan. Serve immediately.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Looking for more tasty egg recipes? Try our Eggs Provençal or Egg & Cheese Rolls recipes!
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Oh my gosh these sound really good! And they look pretty too.
I used to let my cilantro bolt just so I could get the flowers and use them in dishes! They have a different taste than the leaves, eh?
Renee, these sound so good! I love the addition of ginger, and so pretty!
These are really beautiful to look at! So fancy! I love deviled eggs and I am majorly regretting selling my 1950’s deviled egg plate in my garage sale a few years ago!
I painted the deviled egg plate in the pictures because I loved them so much and I wanted something special to serve them on. I would love to find a nice vintage plate too.