Spicy Chili Garlic Deviled Eggs Recipe

Introduction

Spicy Chili Garlic Deviled Eggs offer a bold twist on a classic appetizer. Creamy and tangy with a flavorful kick from chili garlic oil, these deviled eggs are perfect for parties or a tasty snack anytime.

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 eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool completely.
2. Step 2: Peel the cooled eggs and slice each in half lengthwise. Carefully scoop out the yolks into a mixing bowl.
3. Step 3: Mash the yolks with mayonnaise, Dijon mustard, salt, and black pepper until smooth. If desired, stir in sriracha or hot sauce and a splash of rice vinegar or lemon juice for extra tang.
4. Step 4: Spoon or pipe the yolk mixture back into the egg white halves using a piping bag or spoon.
5. Step 5: In a small bowl, combine chili crisp or chili garlic oil, toasted sesame seeds, soy sauce, and minced garlic. Adjust flavor with a pinch of sugar or red pepper flakes if you like more heat.
6. Step 6: Drizzle the chili garlic topping over the filled eggs and garnish with fresh cilantro or scallions before serving.

Tips & Variations

• Use sriracha or your favorite hot sauce to customize the heat level of the filling.
• Swap the chili crisp with regular chili oil if you prefer a smoother texture without crunchy bits.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• For a dairy-free version, replace mayonnaise with mashed avocado or vegan mayo.
• Make the eggs a few hours ahead and refrigerate for the flavors to meld better.

Storage

Store leftover 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 if storing in advance. Reheat is not recommended as these are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I boil eggs ahead of time for deviled eggs?

Yes, you can boil and peel the eggs up to two days in advance. Keep them refrigerated and cover tightly to maintain freshness.

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

You can substitute with chili oil or a mix of chili flakes and garlic sautéed in oil. Adjust the amount to suit your preferred spice level.

Spicy Chili Garlic Deviled Eggs Recipe

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★★★★★

4.6 from 131 reviews

These Spicy Chili Garlic Deviled Eggs are a flavorful twist on the classic appetizer, featuring a creamy yolk filling combined with a bold chili garlic topping. Perfect for parties or a spicy snack, they balance creamy, tangy, and spicy flavors with a delightful crunch from toasted sesame seeds and fresh herbs.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 6 servings (12 halves) 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

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 the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover it with a lid, and let the eggs sit for 10-12 minutes to cook through. Afterwards, 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 them lengthwise in half. Gently scoop out the yolks and place them into a mixing bowl, being careful to keep the egg whites intact for filling.
3. Make the Filling: Mash the egg yolks thoroughly using a fork. Add mayonnaise, Dijon mustard, salt, and black pepper, mixing until the filling is smooth and creamy. For added tang and heat, optionally stir in rice vinegar or lemon juice and sriracha or hot sauce.
4. Pipe or Spoon Filling: Transfer the yolk mixture into a piping bag for neat filling or use a spoon. Fill each egg white half generously with the yolk mixture, smoothing as needed.
5. Prepare Topping: In a small bowl, combine chili crisp or chili garlic oil with toasted sesame seeds, minced garlic (if using), soy sauce, and a pinch of red pepper flakes if desired. Adjust with a pinch of sugar for balanced sweetness if needed.
6. Garnish and Serve: Drizzle the spicy chili garlic topping evenly over the filled deviled eggs. Garnish with finely chopped fresh cilantro or scallions for a fresh, aromatic finish. Serve immediately or chill until ready to enjoy.

Notes

• Use an ice bath immediately after boiling to make peeling eggs easier and prevent overcooking.
• Adjust the level of heat by varying the amount of chili crisp or adding extra red pepper flakes.
• You can prepare the filling and topping ahead of time and assemble just before serving for best texture.
• If soy sauce is a concern, tamari is a gluten-free alternative.
• For a milder version, omit the chili crisp and red pepper flakes.

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