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Here is a tangy deviled egg recipe that is a fun spin on a classic. 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! 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. Give these tangy deviled eggs a try and let me know in the comments what your favorite deviled egg variation is!
Tangy Deviled Eggs
- 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.