When I write a book review, I tend to jump in with both feet. Prepping to write about D’lish Deviled Eggs, a micro-focused cookbook by Chef Kathy Casey, was no exception: I ended up making four dozen eggs (that’s 96 deviled eggs!) using six of Chef Casey’s fifty-four recipes. Today I’m sharing a slightly-adapted version of my favorite of those six – Ginger-Chili 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.
Ginger-Chili Deviled Eggs
- 12 hard-boiled eggs
- 1/4 cup mayonnaise
- 1/4 cup Miracle Whip
- 2 tsp. sambal oelek*
- 1 tsp minced garlic
- 2 tsp minced ginger
- 1/4 tsp salt
- cilantro leaves
- cucumber fans
- 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.
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. *If sambal oelek isn’t a staple in your kitchen, you can substitute sriracha (rooster sauce). If you do this, use 1 1/2 tsp of sriracha and a pinch of sugar.
If you would like to purchase a copy of Chef Casey’s book, D’lish Deviled Eggs, click >>here<<. (Yes! This is absolutely, positively an affiliate link! If you buy 10 or 20 copies of this book, I might make enough to buy more eggs… if they are on sale.)