Spicy Chili Garlic Deviled Eggs Recipe

Introduction

These Spicy Chili Garlic Deviled Eggs put a flavorful twist on a classic appetizer. Creamy, tangy yolk filling pairs perfectly with a bold, spicy chili garlic topping. They’re quick to prepare and sure to impress at any gathering.

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons chili crisp or chili garlic oil
• 1 teaspoon toasted sesame seeds
• 1 garlic clove, minced (optional)
• 1/2 teaspoon soy sauce or tamari
• Fresh cilantro or scallions, finely chopped
• Pinch of red pepper flakes (optional)
• Optional add-ins:
  • 1/2 teaspoon sriracha or hot sauce
  • 1/4 teaspoon rice vinegar or lemon juice
  • Pinch of sugar

Instructions

1. Step 1: Place the eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat and cover the pan. Let the eggs sit for 10 to 12 minutes.
2. Step 2: Transfer the eggs to an ice bath and cool completely. Peel the eggs and slice them in half lengthwise. Scoop the yolks into a mixing bowl.
3. Step 3: Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth. If using, add sriracha or hot sauce and rice vinegar or lemon juice for extra flavor.
4. Step 4: Spoon or pipe the yolk mixture back into the egg white halves evenly.
5. Step 5: In a small bowl, combine chili crisp or chili garlic oil, toasted sesame seeds, soy sauce, and minced garlic if using. Adjust with a pinch of sugar or red pepper flakes to taste.
6. Step 6: Drizzle the spicy chili garlic topping over the filled eggs. Garnish generously with chopped cilantro or scallions before serving.

Tips & Variations

• For a milder option, use less chili oil and omit the red pepper flakes.
• Try adding a touch of smoked paprika for a smoky flavor boost.
• Use a piping bag with a star tip for a decorative filling presentation.
• Substitute mayonnaise with Greek yogurt for a tangier and lighter filling.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, add the chili garlic topping just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling and boil the eggs a day in advance. Store the components separately and assemble just before serving to keep the topping fresh and crisp.

What can I use if I don’t have chili crisp or chili garlic oil?

You can substitute with a mix of chili flakes and garlic sautéed in a neutral oil, or use your favorite hot sauce combined with minced garlic to mimic the flavor.

Spicy Chili Garlic Deviled Eggs Recipe

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★★★★★

4.9 from 91 reviews

Spicy Chili Garlic Deviled Eggs combine creamy, tangy yolk filling with a bold, flavorful chili garlic topping. This recipe offers a perfect balance of heat, umami, and freshness, making a deliciously addictive appetizer or snack that’s easy to prepare.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 6 servings (12 halves) 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American with Asian-inspired flavors

Ingredients

Scale 1x2x3x

For the Eggs:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt, to taste
• Black pepper, to taste

For the Spicy Chili Garlic Topping:

• 2 tablespoons chili crisp or chili garlic oil
• 1 teaspoon toasted sesame seeds
• 1 garlic clove, minced (optional)
• 1/2 teaspoon soy sauce or tamari
• Fresh cilantro or scallions, finely chopped
• Pinch of red pepper flakes (optional)

Optional Add-ins:

• 1/2 teaspoon sriracha or hot sauce
• 1/4 teaspoon rice vinegar or lemon juice
• Pinch of sugar

Instructions

1. Boil the Eggs: Place eggs in a saucepan and cover them with water. Bring the water to a boil. Once boiling, remove the saucepan from heat, cover it, and let the eggs sit for 10-12 minutes to cook through. After cooking, transfer the eggs to an ice bath to cool completely, which makes peeling easier.
2. Peel and Halve: Carefully peel the cooled eggs and slice each egg in half lengthwise. Gently scoop out the yolks into a mixing bowl, keeping the egg whites intact.
3. Make the Filling: Mash the egg yolks with mayonnaise, Dijon mustard, salt, and black pepper until the mixture is smooth and creamy. For extra flavor, optionally add rice vinegar or lemon juice and sriracha or hot sauce to the filling and mix well.
4. Pipe or Spoon Filling: Transfer the yolk mixture into a piping bag or use a spoon to fill the hollowed egg white halves evenly with the creamy yolk mixture.
5. Prepare Topping: In a small bowl, combine chili crisp or chili garlic oil, toasted sesame seeds, soy sauce or tamari, and minced garlic if using. Adjust the seasoning by adding a pinch of sugar and red pepper flakes as desired to balance the heat and flavor.
6. Garnish and Serve: Drizzle the spicy chili garlic topping over the filled deviled eggs. Garnish with freshly chopped cilantro or scallions for a fresh, vibrant finish. Serve immediately or chill until ready to serve.

Notes

• For easier peeling, use eggs that are at least a week old.
• Chili crisp or chili garlic oil can usually be found in Asian grocery stores or online.
• Adjust the amount of chili oil and sriracha based on your preferred spice level.
• The recipe can be made a few hours ahead and refrigerated; add fresh herbs just before serving.
• Use tamari instead of soy sauce for a gluten-free option.

Keywords: deviled eggs, spicy deviled eggs, chili garlic eggs, appetizer, party food, easy snack, egg recipe