Chili Garlic Deviled Eggs
These Chili Garlic Deviled Eggs are a bold, spicy twist on the classic appetizer, featuring creamy yolks blended with chili garlic sauce and topped with fresh garnishes. Perfect for parties, picnics, or whenever you crave a zesty, crowd-pleasing snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 deviled egg halves (6 servings) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 6 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise (Kewpie or regular)
- 1 to 2 tablespoons chili garlic sauce (such as Huy Fong or homemade; sambal oelek plus minced garlic as a backup)
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
- Chili oil, for drizzling (optional)
- Chives or green onions, finely sliced, for garnish
- Crispy fried garlic, for garnish (optional)
Instructions
- Place 6 large eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Drain and transfer eggs to an ice bath for 5 minutes.
- Tap each egg gently on a hard surface and peel under running water. Slice eggs in half lengthwise with a sharp knife.
- Use a small spoon to gently pop the yolks into a mixing bowl. Place the whites on a serving tray, cut side up.
- Mash yolks with mayonnaise, chili garlic sauce, rice vinegar, Dijon mustard, salt, and black pepper. Mix until creamy. For ultra-smooth filling, push the mixture through a fine mesh sieve.
- Scoop the yolk mixture into a piping bag or zip-top bag with a snipped corner. Pipe (or spoon) filling generously into each egg white.
- Drizzle with chili oil, sprinkle with sliced chives or green onions, and top with crispy fried garlic if using. Serve immediately.
Notes
For easier peeling, use eggs that are a few days old and cool them quickly in an ice bath. Adjust chili garlic sauce to your spice preference. For a vegan version, use vegan mayo and plant-based ‘eggs.’ Keep garnishes separate if making ahead. If the filling is too stiff, add a touch more mayo or vinegar. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sodium: 120
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 1
- Protein: 3
Keywords: deviled eggs, chili garlic, spicy appetizer, party snack, easy deviled eggs, gluten-free, low carb, picnic, potluck, finger food