Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe

Introduction

If you’re looking to spice up your appetizer lineup, these Spicy Chili Garlic Deviled Eggs deliver a flavorful kick that’s sure to impress. Combining creamy filling with a fiery punch, they transform a classic snack into a memorable treat for any occasion.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 1 teaspoon Dijon mustard
• 1 tablespoon chili garlic sauce (adjust to taste)
• 1 teaspoon sriracha (optional, for extra heat)
• 1 teaspoon rice vinegar
• Kosher salt and freshly ground black pepper, to taste
• Chopped fresh cilantro or green onions, for garnish

Instructions

1. Step 1: Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat. Reduce heat to low, cover, and cook for 12 minutes.
2. Step 2: Meanwhile, prepare an ice bath by filling a large bowl with ice water.
3. Step 3: Transfer the cooked eggs to the ice bath and let them cool completely, about 5 minutes.
4. Step 4: Gently crack and peel the eggs under cold running water to make peeling easier.
5. Step 5: Slice eggs in half lengthwise and scoop out the yolks into a bowl. Mash yolks with a fork, then add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Mix until smooth.
6. Step 6: Spoon or pipe the yolk mixture back into the egg whites.
7. Step 7: Garnish with a drizzle of sriracha and chopped cilantro or green onions. Serve immediately.

Tips & Variations

• For a healthier twist, substitute mayonnaise with mashed avocado or mix half mayo and half Greek yogurt.
• Adjust the chili garlic sauce and sriracha to control the spice level, starting with less and adding more as desired.
• Try topping with crispy bacon bits or pickle relish for added texture and flavor.

Storage

Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. To keep them moist, cover them lightly with plastic wrap before sealing the container. For convenience, prepare the filling ahead and keep it separate, then assemble just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What can I use instead of mayo?

You can use Greek yogurt or mashed avocado as healthier alternatives to mayonnaise, both adding creaminess with different flavor profiles.

Can I make these ahead of time?

Yes, prepare the yolk filling a day in advance and store it separately. Assemble the deviled eggs just before serving to keep them fresh.

Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe

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Spicy Chili Garlic Deviled Eggs add a bold and fiery twist to a classic appetizer, perfect for parties and gatherings. This recipe balances creamy, tangy, and spicy flavors with a simple preparation that delivers a delicious kick to your bite-sized deviled eggs.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 3 tablespoons mayonnaise (or Greek yogurt/avocado as alternatives)
• 1 teaspoon Dijon mustard
• 1 tablespoon chili garlic sauce (adjust to taste)
• 1 teaspoon sriracha (optional, for extra heat)
• 1 teaspoon rice vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Garnish

• Chopped fresh cilantro or green onions

Instructions

1. Boil the Eggs: Place 6 large eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat. Reduce heat to low, cover, and let cook for 12 minutes to achieve perfectly hard-boiled eggs.
2. Prepare an Ice Bath: While eggs cook, fill a large bowl with ice water to create an ice bath, which will stop cooking and make peeling easier.
3. Cool the Eggs: Transfer cooked eggs to the ice bath with a slotted spoon. Let them cool for about 5 minutes to halt cooking completely.
4. Peel the Eggs: Tap each egg gently on a hard surface, roll to crack the shell, and peel under cold running water to remove shells smoothly.
5. Make the Filling: Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork, then add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Mix until creamy and well combined.
6. Pipe the Filling: Spoon or pipe the yolk mixture back into the egg white halves for an elegant presentation.
7. Garnish and Serve: Drizzle sriracha over the filled eggs and sprinkle chopped cilantro or green onions on top. Serve immediately for best flavor and texture.

Notes

• May substitute mayonnaise with Greek yogurt or avocado for a healthier version.
• Adjust chili garlic sauce and sriracha to control the spice level.
• Use an ice bath to ease peeling and prevent overcooking.
• Refrigerate leftovers in an airtight container, covered with plastic wrap, and consume within 3 days.
• Prepare the yolk filling one day ahead and assemble before serving for convenience.
• Don’t overcook eggs to avoid green yolk rings and rubbery whites.

Keywords: Spicy deviled eggs, chili garlic eggs, party appetizers, easy deviled eggs, spicy appetizers