Description
Kick your classic deviled eggs up a notch with these Spicy Chili Garlic Deviled Eggs! Packed with bold, savory heat and creamy richness, this updated version is sure to stand out on any party platter or snack table. A dash of chili garlic sauce gives them a flavorful punch, while a silky egg yolk filling keeps them traditional in texture and irresistible in taste.
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Ingredients
For the Eggs:
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6 large eggs
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3 tbsp mayonnaise (or plain Greek yogurt for a lighter option)
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1 tsp Dijon mustard
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1–2 tsp chili garlic sauce (adjust based on spice level)
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½ tsp rice vinegar or lemon juice
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1 garlic clove, finely grated or minced
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Salt and pepper to taste
For Garnish (Optional):
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Thinly sliced green onions
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Sesame seeds
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Paprika or smoked paprika
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Extra chili garlic sauce for drizzling
Instructions
Step 1: Boil the Eggs
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes.
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Transfer to an ice bath for 5 minutes, then peel and pat dry.
Step 2: Make the Filling
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Slice eggs in half lengthwise and carefully remove the yolks.
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Place yolks in a bowl and mash with a fork until crumbly.
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Add mayo, mustard, chili garlic sauce, vinegar or lemon juice, and minced garlic.
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Mix until smooth. Taste and season with salt and pepper as needed.
Step 3: Fill the Eggs
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Spoon or pipe the filling back into the egg white halves.
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Create a nice mound or swirl if using a piping bag for presentation.
Step 4: Garnish & Serve
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Top with sliced green onions, sesame seeds, a sprinkle of paprika, or a tiny dollop of extra chili garlic sauce.
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Serve chilled or at room temperature.
Notes
Use Older Eggs – They peel more easily after boiling.
Mash Well – A smooth filling makes for a better bite.
Adjust Heat – Start with 1 tsp of chili garlic sauce and taste as you go.
Use a Piping Bag – For an elegant presentation, especially for parties.
Chill Before Serving – Flavors meld and the texture sets beautifully.