Boil the Eggs
Place eggs in a pot and cover with water. Bring to a boil, then lower heat and simmer for 10 minutes. Immediately transfer eggs to an ice bath and let cool for at least 5 minutes.

Peel & Halve
Peel eggs and slice in half lengthwise. Carefully remove the yolks and place in a bowl.

Make the Filling
Mash the yolks with mayo and chili garlic sauce until smooth and creamy. Add salt to taste. If you want extra kick, stir in a pinch of cayenne or hot sauce.

Fill the Eggs
Spoon or pipe the filling back into the egg whites.

Top & Garnish
Sprinkle with smoked paprika, crispy onions, and chopped chives. Serve immediately or chill for 15 minutes to let flavors meld.

Tips:

For extra crisp: briefly toast the crispy onions in a dry pan.

These are delicious served slightly warm or fully chilled.

Don’t skip the smoked paprika—it adds depth and smokiness that balances the spice.