Take Easter Eggs to the Fiery Depths of Hell With Chili and Garlic
The post-Easter holidays can make you swim in a sea of colorful eggs. Just in case your boiled egg reward gets monotonous, I have a surefire way to spice things up: drag your prudish eggs to hell with hot chili garlic oil.
This iteration of the classic stuffed egg is just as easy to make as the classic, but the taste is out of this world. Yolk-yolk mixture of Halloween orange with dried chili and garlic. Oils and flavorings thoroughly infuse the yolks with garlic flavor, followed by hot chili peppers. I added mayonnaise and plain Greek yogurt which smoothed out the mixture, added a little more salt and a bit of balancing acid. This combination can vary in one direction or another depending on your taste and dietary preferences; you can use whole mayonnaise or whole low fat plain greek yogurt if you like.
I used prik bot gratiam jiav, a Thai oil-infused chili and garlic paste that also includes shallots, onions, and monosodium glutamate. I like the Double Seahorse brand because I think the balance of flavors is perfect. (It’s also available on Amazon if you like it, but the price is for bananas, so check out your local Asian market if you can.) Other chili pastes like sambal , chili chips , or salsa macha are great for making hot sauce. stuffed egg. The crushed chili flakes and oils in each paste fit the bill, but the flavors will vary, giving you slightly different results. Garlic is key here, so if your chili paste has little or no garlic, add some minced roasted garlic to the mix.
Hard boil and refrigerate the eggs in your preferred way. I like to steam them and let them come to room temperature in a bowl of cool water. Peel and halve the eggs end to end and place the yolks in a bowl or large measuring cup. Place the egg whites on a plate with the bucket of yolks facing up. Use a fork to crush and break the egg yolks into small pieces. Add salt and continue beating the yolks. Add chili paste, mayonnaise and yogurt. Use a spoon or piping bag to fill the pockets with yolk and garnish with dried chilli flakes.
These eggs are salty and savory, and they hit you with a heat that builds with every egg you eat. Despite your mind’s best defense against spices, your taste buds will be constantly on the lookout for the next target. Leftover eggs can be stored in the refrigerator, well covered, for up to four days (but I seriously doubt leftovers would be a problem here).
Eggs with hot chili and garlic
Ingredients:
- 5 hard-boiled eggs, cut in half, separating yolks and whites
- ¼ teaspoon salt
- 1 tablespoon chili garlic paste
- 1 tablespoon mayonnaise
- 2 tablespoons fat-free plain Greek yogurt
- Dried chili flakes (optional for garnish)
Lay the egg white halves on a plate. Beat the yolks in a bowl with a fork until they crumble and add the next four ingredients. Blend until smooth. For a very smooth paste, use a food processor to combine the egg yolks, salt, chili paste, mayonnaise, and yogurt.
Spoon or spoon the yolk filling into the egg whites. Garnish with dried chilli flakes. Serve immediately or refrigerate until ready to serve.