Description
Spicy Chili Garlic Deviled Eggs are a zesty and flavorful appetizer made with creamy yolks blended with chili garlic sauce, mayo, and mustard. These bite-sized eggs pack a punch of heat and tang, making them a perfect snack or party starter with an Asian-inspired twist.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1/2 teaspoon rice vinegar or lemon juice
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 green onion, finely chopped (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- Extra chili garlic sauce (for drizzling, optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel and slice them in half lengthwise.
- Remove yolks and place them in a bowl. Set egg whites aside.
- Mash yolks with a fork, then add mayonnaise, Dijon mustard, chili garlic sauce, vinegar, smoked paprika, salt, and pepper. Mix until smooth and creamy.
- Pipe or spoon the filling back into the egg white halves.
- Garnish with chopped green onions, sesame seeds, and a small drizzle of chili garlic sauce if desired.
- Chill for at least 15–20 minutes before serving for best flavor.
Notes
- Adjust chili garlic sauce for your spice preference — start mild and increase as desired.
- Use sriracha or gochujang for a different flavor twist.
- Can be made a day ahead and stored covered in the refrigerator.
- For extra creaminess, add 1 teaspoon of Greek yogurt or cream cheese to the yolk mixture.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Appetizer
- Method: Boiled and Mixed
- Cuisine: Asian Fusion