Spicy Chili Garlic Deviled Eggs Recipe

Introduction

Spicy Chili Garlic Deviled Eggs are a flavorful twist on a classic appetizer, combining creamy yolks with a punch of heat and tang. Perfect for parties or a tasty snack, these deviled eggs deliver bold flavors with every bite.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 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 them with cold water. Bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for 12 minutes.
2. Step 2: While the eggs cook, prepare an ice bath by filling a large bowl with ice water to stop the cooking process and ease peeling.
3. Step 3: Transfer the cooked eggs to the ice bath using a slotted spoon. Let them cool completely for about 5 minutes.
4. Step 4: Gently tap each egg to crack the shell, roll it between your hands, and peel under cold running water for easier removal.
5. Step 5: Slice the peeled eggs in half lengthwise and scoop out the yolks into a mixing bowl. Mash the yolks with a fork and 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 white halves for a neat presentation.
7. Step 7: Drizzle sriracha over the filled eggs if desired, then garnish with chopped cilantro or green onions. Serve immediately.

Tips & Variations

• For a milder flavor, reduce the chili garlic sauce or omit the sriracha.
• Try swapping mayonnaise for Greek yogurt to lighten the filling without sacrificing creaminess.
• Use a piping bag with a star tip for an elegant look when filling the egg whites.
• Add a pinch of smoked paprika on top for a smoky finish.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them covered to prevent drying out. Reheat is not recommended; serve chilled or at room temperature for the best taste.

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 boil the eggs a day in advance. Store the filling and egg whites separately, then assemble just before serving for the freshest texture.

How do I peel hard-boiled eggs easily?

Cooling eggs quickly in an ice bath helps separate the membrane from the shell, making peeling easier. Peeling under cold running water can also aid in removing the shell smoothly.

Spicy Chili Garlic Deviled Eggs Recipe

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5 from 143 reviews

This Spicy Chili Garlic Deviled Eggs recipe offers a flavorful twist on the classic appetizer by incorporating bold chili garlic sauce and a hint of sriracha for heat, balanced with creamy mayonnaise and tangy Dijon mustard. Garnished with fresh cilantro or green onions, these deviled eggs make a perfect party snack or a zesty addition to any meal.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chili garlic sauce
• 1 teaspoon rice vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Garnish

• 1 teaspoon sriracha (optional)
• Chopped fresh cilantro or green onions (for garnish)

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 and cover the pan, allowing the eggs to cook 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 stop the cooking process and help with easier peeling.
3. Cool the Eggs: After cooking, transfer the eggs to the ice bath using a slotted spoon. Let them sit for about 5 minutes until they are completely cool.
4. Peel the Eggs: Gently tap each egg on a hard surface and roll it between your hands to crack the shell. Peel the shells under cold running water to remove them easily without damaging the eggs.
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 until smooth. Add 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 tablespoon of chili garlic sauce, 1 teaspoon of rice vinegar, salt, and pepper. Mix everything together until creamy and well combined.
6. Pipe the Filling: Spoon the yolk mixture back into the egg whites or use a piping bag for a clean and elegant presentation of the deviled eggs.
7. Garnish and Serve: Drizzle each filled egg with sriracha if desired and sprinkle chopped fresh cilantro or green onions on top. Serve immediately for the best flavor and texture.

Notes

• For a lighter version, substitute mayonnaise with Greek yogurt.
• Adjust the amount of chili garlic sauce and sriracha according to your preferred spice level.
• Use fresh herbs like cilantro or green onions for added freshness and color.
• Deviled eggs can be made a few hours ahead and refrigerated, but add fresh garnishes just before serving.
• Peeling the eggs under running water helps prevent tearing of the whites.

Keywords: spicy deviled eggs, chili garlic deviled eggs, appetizer, party food, easy deviled eggs, bold flavor eggs