Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Pipe the Filling: Spoon the yolk mixture back into the egg whites or use a piping bag to achieve a neat and elegant presentation.
- 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
