Classic deviled eggs get a bold, flavorful twist with chili garlic sauce and crispy toppings.
Servings: 12 deviled eggs (6 whole eggs halved)
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1½ tbsp chili garlic sauce (adjust to taste)
- 1 tsp smoked paprika
- Salt and pepper, to taste
- ¼ cup crispy fried onions (for topping)
- 1 tbsp fresh chives, finely chopped (optional, for garnish)
Instructions
Place eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover with a lid, and let sit for 10–12 minutes. Transfer eggs to an ice water bath to cool completely. Once cooled, peel the eggs and slice off the tops to create upright egg cups. Gently scoop out the yolks into a mixing bowl and set the whites aside.
Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, chili garlic sauce, smoked paprika, salt, and pepper. Stir until the mixture is creamy and well combined. Taste and adjust seasoning or heat level to preference.
Spoon or pipe the yolk mixture into each hollowed egg white, mounding generously. Top each deviled egg with crispy fried onions and chopped chives, if using. Serve immediately or chill until ready to serve.
NOTES
For a spicier kick, add extra chili garlic sauce or a pinch of cayenne. The upright presentation makes these perfect for party platters, but you can also slice them lengthwise traditionally. The crispy fried onions add texture—feel free to substitute with crushed chili chips or toasted panko. Deviled eggs can be made up to 1 day ahead; store filling and whites separately and assemble just before serving for best results.
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Spicy Chili Garlic Deviled Eggs
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled eggs (6 whole eggs halved) 1x
Description
Classic deviled eggs get a bold, flavorful twist with chili garlic sauce and crispy toppings.
Ingredients
-
12 large eggs
-
⅓ cup mayonnaise
-
1 tbsp Dijon mustard
-
1½ tbsp chili garlic sauce (adjust to taste)
-
1 tsp smoked paprika
-
Salt and pepper, to taste
-
¼ cup crispy fried onions (for topping)
-
1 tbsp fresh chives, finely chopped (optional, for garnish)
Instructions
Place eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover with a lid, and let sit for 10–12 minutes. Transfer eggs to an ice water bath to cool completely. Once cooled, peel the eggs and slice off the tops to create upright egg cups. Gently scoop out the yolks into a mixing bowl and set the whites aside.
Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, chili garlic sauce, smoked paprika, salt, and pepper. Stir until the mixture is creamy and well combined. Taste and adjust seasoning or heat level to preference.
Spoon or pipe the yolk mixture into each hollowed egg white, mounding generously. Top each deviled egg with crispy fried onions and chopped chives, if using. Serve immediately or chill until ready to serve.
Notes
For a spicier kick, add extra chili garlic sauce or a pinch of cayenne. The upright presentation makes these perfect for party platters, but you can also slice them lengthwise traditionally. The crispy fried onions add texture—feel free to substitute with crushed chili chips or toasted panko. Deviled eggs can be made up to 1 day ahead; store filling and whites separately and assemble just before serving for best results.