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    Home » Recipes » Party Food

    Tangy Deviled Eggs

    Jul 3, 2014(updated Sep 6, 2024)

    By Michelle Weiner

    A tangy deviled egg recipe that gets its kick from rice vinegar and is topped with Korean hot pepper flakes and scallions.
    No ratings yet
    Prep Time 50 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
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    This post may contain affiliate links.

    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!

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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.
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    Author: Michelle Weiner
    Prep Time: 50 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 20 minutes 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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    ⭐ ⭐ ⭐ ⭐ ⭐

    Not only will you be helping us out, but you'll also be spreading the love to other party planners looking for their next big hit!

    Your star rating and comment can make all the difference in helping others discover the perfect recipe for their next shindig. And let's be honest, who doesn't love a good party? So let's get this party started by sharing the love and making sure everyone has a delicious time. Thanks for being a part of the Party Food Crew! And remember, party more & stress less!

    🎉 Cheers,
    Michelle

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

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

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