Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe

Introduction

These Spicy Chili Garlic Deviled Eggs are a vibrant twist on a classic appetizer, packing a fiery kick with every bite. Creamy, tangy, and easy to make, they are perfect for parties or a flavorful snack.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chili garlic sauce
• 1 teaspoon sriracha (optional)
• 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. Once boiling, reduce heat to low, cover the pan, and cook for 12 minutes.
2. Step 2: Prepare an ice bath by filling a large bowl with ice water to cool the eggs and stop the cooking process.
3. Step 3: Transfer the cooked eggs to the ice bath using a slotted spoon. Let them sit for about 5 minutes until completely cooled.
4. Step 4: Gently tap each egg on a hard surface and roll to crack the shell. Peel the eggs under cold running water for easier removal.
5. Step 5: Slice the eggs in half lengthwise and scoop out the yolks into a bowl. Mash the yolks with a fork, then mix in mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper until creamy.
6. Step 6: Spoon or pipe the yolk mixture back into the egg whites for a neat, attractive presentation.
7. Step 7: Drizzle sriracha on top if desired, then garnish with chopped cilantro or green onions. Serve immediately and enjoy.

Tips & Variations

• Swap mayonnaise for Greek yogurt to lighten the filling without sacrificing creaminess.
• Adjust the amount of chili garlic sauce to control the spice level according to your preference.
• Use a piping bag with a star tip for a decorative filling presentation.
• Try garnishing with smoked paprika or toasted sesame seeds for added flavor and texture.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, add garnishes and sriracha just before serving. Reheat is not recommended, but you can let chilled eggs sit at room temperature for 10-15 minutes before serving to soften the texture slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling and egg whites up to a day in advance. Store them separately and assemble just before serving for the best freshness.

What can I use if I don’t have chili garlic sauce?

If you don’t have chili garlic sauce, you can substitute with a mixture of sriracha and minced garlic or a spicy chili paste to maintain the heat and flavor.

Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

These Spicy Chili Garlic Deviled Eggs pack a fiery kick with creamy, tangy, and spicy filling made from hard-boiled eggs, chili garlic sauce, and a hint of sriracha. Perfect as an appetizer or party snack, they combine bold flavors with a smooth texture that will excite your taste buds.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 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 for a lighter option)
• 1 teaspoon Dijon mustard
• 1 tablespoon chili garlic sauce
• 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 them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and cook the eggs for 12 minutes to achieve perfectly hard-boiled eggs.
2. Prepare an Ice Bath: While the eggs are cooking, fill a large bowl with ice water to create an ice bath. This will halt the cooking process and make peeling easier.
3. Cool the Eggs: After cooking, transfer the eggs to the ice bath using a slotted spoon and let them cool completely for about 5 minutes.
4. Peel the Eggs: Gently tap each egg on a hard surface and roll it between your hands to crack the shell. Peel the eggs under cold running water for easier shell removal.
5. Make the Filling: Slice the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Mix thoroughly until creamy and well combined.
6. Pipe the Filling: Spoon the yolk mixture back into the egg whites or use a piping bag to achieve a neat and elegant presentation.
7. Garnish and Serve: Drizzle sriracha over each filled egg and sprinkle with chopped fresh cilantro or green onions. Serve immediately for best flavor and texture.

Notes

• Adjust the chili garlic sauce and sriracha quantities according to your preferred spice level.
• For a lighter version, substitute mayonnaise with Greek yogurt.
• Peeling eggs under running water helps remove shells more easily and cleanly.
• Use a piping bag with a star tip for a fancier presentation.
• These deviled eggs are best served fresh but can be stored in the refrigerator for up to 2 days.

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