Name: Spicy Chili Garlic Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: American
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 1 teaspoon chili garlic sauce (adjust to taste); 1 teaspoon Dijon or yellow mustard; 1 teaspoon rice vinegar or white vinegar; Salt, to taste; Black pepper, to taste; 1 tablespoon chopped chives or green onions (optional, for garnish); Crushed red pepper or chili flakes (optional, for topping)

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Spicy Chili Garlic Deviled Eggs take the classic appetizer and give it a bold, fiery twist. I love how the creamy yolk filling gets a spicy kick from chili garlic sauce, balanced with just enough tang to keep it addictive. These eggs are the perfect bite-sized snack for parties, potlucks, or whenever I want something that packs a punch.

Why You’ll Love This Recipe

I like this version of deviled eggs because it’s anything but boring. The chili garlic adds heat and umami, making the eggs feel gourmet without a lot of extra effort. I can whip up a batch in under 30 minutes, and they’re always one of the first things to disappear at gatherings. They’re also easy to customize based on my spice level or favorite toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggs
Mayonnaise
Chili garlic sauce
Dijon mustard or yellow mustard
Rice vinegar or white vinegar
Salt
Pepper
Chopped chives or green onions (optional for garnish)
Crushed red pepper or chili flakes (optional for topping)

Directions

I start by boiling the eggs: I place them in a saucepan, cover with water, bring to a boil, then reduce the heat and simmer for 10–12 minutes.
I cool the eggs in an ice bath, then peel them and slice each one in half lengthwise.
I scoop out the yolks and mash them in a bowl with mayo, mustard, vinegar, chili garlic sauce, salt, and pepper until smooth.
I spoon or pipe the yolk mixture back into the egg whites.
To finish, I sprinkle with chopped chives and a pinch of chili flakes if I want even more heat.

Servings and timing

This recipe makes 12 deviled eggs (6 whole eggs) and takes about 25–30 minutes to prepare. It’s quick, simple, and ideal for sharing.

Variations

Sometimes I swap the mayo for Greek yogurt to make them lighter, or I mix in sriracha or hot sauce instead of chili garlic for a different kind of heat. If I want a smoky flavor, I add a pinch of smoked paprika to the filling or on top.

Storage/reheating

I store the deviled eggs in an airtight container in the fridge for up to 2 days. I never freeze them—they don’t hold up well. I serve them cold or let them sit at room temperature for about 10 minutes before serving. I don’t reheat deviled eggs.

FAQs

Can I make Spicy Chili Garlic Deviled Eggs ahead of time?

Yes, I often make the filling and hard-boil the eggs a day in advance. I keep them separate and fill them right before serving for the best texture.

How spicy are these deviled eggs?

They’re medium spicy with a little kick. I adjust the chili garlic sauce depending on how much heat I want.

What’s a good substitute for chili garlic sauce?

I’ve used sriracha, sambal oelek, or even gochujang in a pinch. Each one gives a different flavor but keeps the spicy profile.

Can I make these without mayo?

Yes, Greek yogurt or mashed avocado works well. The texture changes a bit, but it’s still creamy and flavorful.

How do I get smooth deviled egg filling?

I always mash the yolks really well, then mix with the wet ingredients until it’s creamy. For an ultra-smooth texture, I sometimes use a food processor.

Conclusion

Spicy Chili Garlic Deviled Eggs are a fun and fiery twist on a classic that I always enjoy making and sharing. They’re bold, flavorful, and easy to put together with just a few pantry staples. Whether I’m spicing up a party platter or just treating myself, these deviled eggs deliver every time.

Spicy Chili Garlic Deviled Eggs

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Spicy Chili Garlic Deviled Eggs are a fiery twist on the classic appetizer, combining creamy yolks with bold chili garlic heat. Perfect for parties, potlucks, or a flavorful snack, these eggs are easy to make and packed with punchy flavor.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Yield: 12 deviled eggs
Category: Appetizer
Method: Boil
Cuisine: American
Diet: Vegetarian

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon chili garlic sauce (adjust to taste)
1 teaspoon Dijon or yellow mustard
1 teaspoon rice vinegar or white vinegar
Salt, to taste
Black pepper, to taste
1 tablespoon chopped chives or green onions (optional, for garnish)
Crushed red pepper or chili flakes (optional, for topping)

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Instructions

Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10–12 minutes.
Transfer eggs to an ice bath and let cool completely. Peel the eggs and slice them in half lengthwise.
Scoop out the yolks into a bowl and mash them well.
Add mayonnaise, mustard, vinegar, chili garlic sauce, salt, and pepper to the yolks. Mix until smooth.
Spoon or pipe the mixture back into the egg white halves.
Garnish with chopped chives and a sprinkle of chili flakes, if desired.
Serve immediately or chill until ready to serve.

Notes

Use Greek yogurt or mashed avocado instead of mayo for a lighter or dairy-free version.
Smoked paprika adds a smoky flavor when sprinkled on top.
Sriracha or sambal oelek can be used in place of chili garlic sauce.
Make ahead by preparing the filling and eggs separately, then assemble just before serving.
For extra-smooth filling, use a food processor to blend the yolk mixture.