Tangy Deviled Eggs

  • Author: Michelle Ferrand -
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x


A tangy deviled egg recipe that gets its kick from rice vinegar and is topped with Korean hot pepper flakes and scallions.



  • 1 dozen large eggs
  • 1/4 cup mayonnaise
  • 1/4 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


  1. Place the eggs in a large pot and add enough cold water to cover the eggs by one inch.
  2. Over high heat, bring to a rolling boil. Remove from heat and cover. Leave the eggs in the pan for 10 minutes.
  3. Drain the hot water from the eggs and carefully shake the pan so the egg shells crack in a few places.
  4. 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.
  5. Peel the eggs and slice in half lengthwise. Remove the yolks and place them in a medium-large bowl. Mash the yolks well.
  6. To the mashed yolks, add the mayonnaise, vinegar, brown sugar, salt, and garlic. Stir well.
  7. Evenly pipe the yolk mixture into the whites or transfer using a spoon. Top with hot pepper flakes and scallions.


If you don’t have a microplane you can press the garlic clove through a garlic press or mince it as finely as possible.

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