Description
Elevate your appetizer game with these irresistible Spicy Chili Garlic Deviled Eggs! Perfect for parties, holidays, or anytime you crave a flavorful snack, these deviled eggs balance creamy richness with a fiery kick. The combination of fresh garlic, chili sauce, and carefully selected spices creates a memorable appetizer that’s both impressive and surprisingly simple to prepare.
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise (use high-quality for best results)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced finely
- 2 teaspoons chili garlic sauce (like Huy Fong)
- 1 teaspoon Sriracha (adjust to taste for heat level)
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon smoked paprika, plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon red chili flakes for garnish
- 2 tablespoons fresh chives, finely minced for garnish
Instructions
- Boil the eggs: Place eggs in a large pot and cover with cold water by 1 inch. Bring water to a rolling boil over high heat. Once boiling, reduce heat to maintain a gentle boil and cook for exactly 9 minutes for perfectly set yolks.
- Cool the eggs: While eggs are cooking, prepare an ice bath in a large bowl. Immediately transfer eggs to the ice bath using a slotted spoon and chill for 14 minutes.
- Peel and slice: Gently tap each egg on a hard surface to crack the shell all over. Peel eggs under cool running water, starting from the wider end where the air pocket is located. Pat dry with paper towels. Slice each egg in half lengthwise with a sharp knife.
- Prepare filling: Carefully remove the yolks and place them in a medium bowl. Arrange the empty egg white halves on a serving platter. Mash the egg yolks thoroughly with a fork until no large lumps remain.
- Make the spicy mixture: Add mayonnaise, Dijon mustard, minced garlic, chili garlic sauce, and Sriracha to the mashed yolks. Mix well until completely smooth and creamy. Add cayenne pepper, smoked paprika, salt, and black pepper. Stir until all ingredients are fully incorporated. Taste and adjust seasonings as needed.
- Fill the eggs: Transfer the yolk mixture to a piping bag fitted with a star tip for an elegant presentation (or use a zip-top bag with a corner snipped off). Pipe the filling into each egg white half, creating decorative swirls. Alternatively, use a small spoon to fill each egg white half.
- Garnish and serve: Sprinkle with red chili flakes and minced chives. Dust lightly with additional smoked paprika for color and flavor. For extra heat lovers, add a tiny dollop of chili garlic sauce on top of each egg. Refrigerate until ready to serve.
Notes
Pro Tips:
- Older eggs peel easier than fresh ones – use eggs that have been in your refrigerator for at least 5-7 days.
- For ultra-smooth filling, press the yolks through a fine-mesh sieve before mixing with other ingredients.
- Make the filling a day ahead and store in a piping bag in the refrigerator for quick assembly before serving.
- For a creamier filling, add 2 tablespoons of cream cheese or sour cream to the yolk mixture.
- For a healthier option, substitute half or all of the mayonnaise with Greek yogurt.
Storage: Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. For make-ahead, prepare the egg whites and filling separately up to 3 days ahead, then assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 145
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 187mg
Keywords: spicy deviled eggs, chili garlic deviled eggs, spicy appetizers, party food, low carb appetizers, gluten free appetizers, egg recipes, holiday appetizers