INGREDIENTS
6 large eggs
2 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp white vinegar
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper to taste
2-3 tbsp Jwala sauce (store-bought)
Fresh cilantro for garnish (optional)
PREPARATION
Boil the Eggs:
Place eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat to low and simmer for 9-10 minutes.
Remove eggs from the pot, place in a bowl of ice water, and let cool for 5-10 minutes.
Prepare the Filling:
Peel the cooled eggs and slice them in half lengthwise.
Scoop out the yolks into a bowl and mash them with a fork.
Add mayonnaise, Dijon mustard, vinegar, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and creamy.
Assemble the Deviled Eggs:
Spoon or pipe the yolk mixture back into the egg whites.
Top with Jwala Sauce:
Drizzle Jwala sauce generously over each deviled egg.
Garnish and Serve:
Garnish with fresh cilantro if desired, and serve immediately.