Spicy Chili Garlic Eggs

This spicy chili garlic deviled eggs recipe transforms an ordinary appetizer into something extraordinary with just the right amount of heat and flavor. Perfect for everything from potlucks to holiday gatherings, these eggs disappear quickly whenever I serve them.

I first made these for a family barbecue when I needed a quick appetizer. What started as a last-minute dish has become the most requested item at our gatherings. My brother in law, who claims to dislike eggs, has been caught sneaking seconds and thirds.

Ingredients

• 12 large eggs: fresh eggs that are at least a week old peel more easily
• 1/3 cup mayonnaise: use full fat for best creaminess and flavor
• 1 1/2 tablespoons chili garlic sauce: this Asian condiment provides both heat and garlicky punch
• Smoked paprika: adds a beautiful color and subtle smoky flavor to complement the heat
• Crispy fried onions: these add unexpected texture and savory crunch that elevates the entire dish

Step-by-Step Instructions

Boil the Eggs:

Place eggs in a pot and cover with cold water by an inch. Bring to a full rolling boil, then reduce heat to maintain a gentle simmer for exactly 10 minutes. Immediately transfer to an ice bath and let cool completely for at least 15 minutes. This prevents that grayish ring around the yolk and makes peeling much easier.

Prepare the Egg Halves:

Carefully peel each egg, starting at the wider end where the air pocket makes it easier. Slice eggs lengthwise with a sharp knife, wiping the blade between cuts for clean edges. Gently remove yolks and place them in a medium mixing bowl, being careful not to tear the whites.

Create the Filling:

Mash yolks thoroughly with a fork until no lumps remain. Add mayonnaise and chili garlic sauce, mixing until completely smooth and creamy. The consistency should be fluffy yet firm enough to hold shape when piped. Taste and adjust seasoning, adding more chili garlic sauce if you prefer more heat.

Fill the Egg Whites:

Transfer filling to a piping bag fitted with a star tip or simply use a zip-top bag with the corner snipped off. Pipe filling into each egg white cavity with a swirling motion from the outside in, creating a decorative peak. Alternatively, use two small spoons to fill each cavity for a more rustic presentation.

Apply the Finishing Touches:

Lightly dust the filled eggs with smoked paprika using a small fine-mesh sieve for even application. Just before serving, sprinkle generously with crispy fried onions. The contrast between the creamy filling and crunchy topping creates an incredible textural experience.

Pin it

You Must Know

• High in protein making them more satisfying than typical appetizers
• Can be partially prepped a day ahead for stress free entertaining
• The filling can be adjusted from mild to fiery depending on your guests preferences

Chili garlic sauce has become my secret weapon in the kitchen, not just for these deviled eggs but for countless other dishes. It has that perfect balance of heat, garlic, and slight sweetness that elevates everything it touches. I once forgot to include it when making these for a neighborhood potluck and immediately noticed the flavor difference. The eggs were good, but not memorable.

Make-Ahead Tips

These deviled eggs can be prepared up to 24 hours in advance with a few precautions. Prepare the filling and store it separately in a piping bag or container in the refrigerator. Keep the hollowed egg whites covered with plastic wrap on a separate plate. About an hour before serving, pipe the filling into the egg whites and return to the refrigerator. Add the crispy onion topping only right before serving to maintain the crunch.

Flavor Variations

While the chili garlic sauce creates an outstanding flavor profile, you can experiment with different variations. Try substituting sriracha for a different heat profile with more sweetness, or gochujang for a deeper, fermented flavor with Korean flair. For a Mediterranean twist, replace the chili garlic sauce with harissa paste and top with chopped olives instead of crispy onions. The basic technique remains the same while the flavor possibilities are endless.

Serving Suggestions

These deviled eggs make an impressive visual statement when arranged on a white platter with fresh herbs scattered around. For a more elaborate presentation, create a circular pattern with the eggs on a round serving plate, alternating with small clusters of micro greens or edible flowers. They pair beautifully with light cocktails, especially those with citrus notes that complement the spiciness. Consider serving these alongside other finger foods like stuffed mushrooms or bacon-wrapped dates for a complete appetizer spread.

Troubleshooting Tips

If your eggs are difficult to peel, try using eggs that are at least a week old rather than very fresh ones. The membrane separates more easily from the shell in older eggs. If your filling turns out too runny, add a tablespoon of softened cream cheese to thicken it. Conversely, if it's too thick, add a teaspoon of lemon juice or pickle brine to thin it while adding flavor. For those who accidentally oversalt their filling, adding a bit more mayonnaise can help balance the seasoning.

Pin it

Frequently Asked Questions

→ How can I adjust the spice level?

Add more or less chili garlic sauce based on your personal preference.

→ Can I prepare these eggs in advance?

Yes, you can prepare them up to 24 hours in advance, but add the crispy fried onions just before serving to maintain their crunch.

→ What’s the best way to ensure a smooth filling?

Ensure the yolk mixture is completely smooth by mashing it thoroughly, with no lumps remaining.

→ How do I get cleanly peeled eggs?

Place boiled eggs in an ice bath immediately after cooking to make peeling easier.

→ Can I use a piping bag for filling?

Yes, using a piping bag fitted with a star tip gives the eggs a fancy, professional appearance.