Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Pipe the Filling: Spoon or pipe the yolk mixture back into the egg white halves for an elegant presentation.
- 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
