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    Home » Recipes » Appetizers

    Tangy Deviled Eggs

    Published: Jul 3, 2014 · Modified: Jun 16, 2020 by Michelle Ferrand ·This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Tangy Deviled Eggs
    A tangy deviled egg recipe that gets its kick from rice vinegar and is topped with Korean hot pepper flakes and scallions.
    Jump to Recipe Leave a Comment
    Prep Time: 50 minutes
    Cook Time: 30 minutes
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    Here is a tangy deviled egg recipe that is a fun spin on a classic. Tangy Deviled Eggs The 4th of July is tomorrow, and if you are like me you probably haven't decided what to bring to that potluck you are going to yet. Well, if you are interested in classic recipes with a twist, this tangy deviled egg recipe is a great option. Deviled eggs are one of those recipes that everyone loves and everyone has their own version. Honestly, I think that most people just throw the recipe together as they go. They add the standard ingredients like mayo, mustard, and salt until the filling tastes great. I usually make deviled eggs the same way, but for this recipe, I thought I'd change it up a bit! Tangy Deviled Eggs from Above These deviled eggs have a little Asian twist. I used rice vinegar and the Korean hot pepper flakes (gochugaru) that I used in my spicy cabbage and snap pea salad. Other than that, it is a fairly standard recipe. They are super delicious and have become one of my favorite deviled egg recipes. Tangy Deviled Eggs Close Up Give these tangy deviled eggs a try and let me know in the comments what your favorite deviled egg variation is!

     

     

    Tangy Deviled Eggs

    A tangy deviled egg recipe that gets its kick from rice vinegar and is topped with Korean hot pepper flakes and scallions.
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    Author: Michelle Ferrand - cupofzest.com
    Prep Time: 50 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 20 minutes
    Makes: 12

    Ingredients

    • 1 dozen large eggs
    • ¼ cup mayonnaise
    • ¼ cup rice wine vinegar
    • 1 tsp. packed light brown sugar
    • 1 tsp. kosher salt
    • 1 small clove garlic finely grated with a microplane
    • 1 tsp. Korean hot pepper flakes
    • 1 scallion thinly sliced on the bias

    Instructions

    • Place the eggs in a large pot and add enough cold water to cover the eggs by one inch.
    • Over high heat, bring to a rolling boil. Remove from heat and cover. Leave the eggs in the pan for 10 minutes.
    • Drain the hot water from the eggs and carefully shake the pan so the egg shells crack in a few places.
    • Place in an ice bath (a large bowl filled with cold water and ice). Keep the eggs in the ice bath for at least 20 minutes.
    • Peal the eggs and slice in half lengthwise. Remove the yolks and place them in a medium-large bowl. Mash the yolks well.
    • To the mashed yolks, add the mayonnaise, vinegar, brown sugar, salt, and garlic. Stir well.
    • Evenly pipe the yolk mixture into the whites or transfer using a spoon. Top with hot pepper flakes and scallions.
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

    Notes

    If you don't have a microplane you can press the garlic clove through a garlic press or mince it as finely as possible.
    « Spicy Potato Tacos
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    Comments

    1. Christine Pedersen says

      December 27, 2017 at 12:20 am

      You might want to peel the eggs instead of pealing them. I doubt they'd ring very well.

      Reply
      • Michelle Ferrand says

        April 05, 2018 at 9:03 pm

        Hahaha, thanks for pointing that out 😉 I'll fix it!

        Reply
    2. Sheri says

      July 04, 2014 at 6:22 pm

      These look yummy.... I'm passing the recipe to my friend who loves spicy deviled eggs

      Reply
      • Michelle Ferrand says

        July 05, 2014 at 5:32 pm

        Thanks for passing on the recipe mom 🙂 If your friend wants it super spicy she can use a bunch of the hot pepper flakes!

        Reply

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    Hi, I'm Michelle and welcome to the party!

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