Spicy Chili Garlic Deviled Eggs (Printer version)

Bold deviled eggs with creamy filling and spicy chili garlic oil topping for ultimate flavor and crunch.

# What You'll Need:

→ Eggs & Filling

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→ Spicy Chili Garlic Topping

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→ Garnish

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# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath and cool completely for about 5 minutes.
03 - Gently peel the eggs and slice in half lengthwise. Scoop yolks into a mixing bowl and set whites aside.
04 - Mash yolks with mayonnaise, Dijon mustard, salt, and pepper until very smooth. Mix in sriracha, rice vinegar, or a pinch of sugar for extra flavor.
05 - Transfer yolk mixture to a piping bag or use a spoon to fill each egg white half evenly.
06 - In a small bowl, combine chili crisp or chili garlic oil, toasted sesame seeds, soy sauce, minced garlic, and red pepper flakes. Stir well.
07 - Drizzle the spicy chili garlic topping over each deviled egg. Sprinkle with chopped cilantro or scallions. Serve immediately or chill until ready to serve.

# Expert Advice:

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  • The contrast between cool creamy filling and hot crunchy topping is absolutely addictive
  • These come together in under 30 minutes but taste like you spent all day in the kitchen
  • Perfect for make-ahead entertaining since the components hold beautifully separately
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  • Never skip the ice bath, its the difference between easy peeling and frustrating chunks of white coming off with the shell
  • The chili crisp topping makes the eggs soggy if you assemble them too far ahead, so add it right before serving
  • Fresh eggs are actually harder to peel, so try to use eggs that are at least a week old if you have the choice
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  • Warm eggs peel easier than cold ones, so start peeling while they are still slightly warm from the ice bath
  • If your filling feels too thick, add another teaspoon of mayo or a splash of water to reach that perfect piping consistency
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