Description
These Spicy Chili Garlic Deviled Eggs transform the classic appetizer with a bold, fiery twist. Creamy hard-boiled egg yolks blend with chili garlic sauce, fresh garlic, and tangy lemon juice to create a smooth filling that’s packed with umami and heat. Ready in under 30 minutes and perfect for parties, potlucks, or any gathering where you want to serve something memorable.
Ingredients
6 large hard-boiled eggs
3 tablespoons mayonnaise
1 1/2 tablespoons chili garlic sauce (such as Huy Fong brand)
1 clove fresh garlic, minced
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Paprika or chili flakes for garnish
Optional: neutral oil for drizzling
Instructions
1. Place eggs in a single layer in a pot and cover with water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 10-12 minutes.
2. Transfer eggs immediately to an ice water bath and let cool completely for at least 5 minutes.
3. Peel eggs carefully under cool running water, keeping whites smooth and intact.
4. Slice each egg lengthwise in half and gently remove the yolks, placing them in a medium bowl.
5. Mash the yolks with a fork until completely smooth with no lumps remaining.
6. Add mayonnaise, chili garlic sauce, minced garlic, lemon juice, and salt to the mashed yolks. Stir until the mixture is creamy, smooth, and well combined.
7. Taste and adjust seasoning, adding more chili garlic sauce for extra heat or lemon juice for brightness if needed.
8. Transfer the filling to a piping bag fitted with a large star tip (or use a spoon for a rustic look).
9. Pipe or spoon the filling into each egg white half, creating a generous mound.
10. Sprinkle with paprika or chili flakes for garnish. Drizzle with chili oil if desired.
11. Refrigerate filled eggs for 15-20 minutes before serving to allow flavors to set and deepen.
12. Serve chilled and enjoy!
Notes
For easier peeling, use eggs that are 7-10 days old rather than farm-fresh eggs.
The filling can be made up to 24 hours ahead and stored separately from the whites until ready to serve.
Store assembled deviled eggs covered in the refrigerator for up to 2 days.
For a milder version, reduce chili garlic sauce to 1 tablespoon and add an extra tablespoon of mayonnaise.
For extra heat, add 1/2 teaspoon sriracha or a pinch of cayenne pepper to the filling.
If you don’t have a piping bag, use a resealable plastic bag with the corner snipped off.
To prevent eggs from sliding on the serving platter, slice a thin piece off the bottom of each white half to create a flat base.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Boiling
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 65
- Sugar: 0.3
- Sodium: 95
- Fat: 5.5
- Saturated Fat: 1.2
- Unsaturated Fat: 3.8
- Trans Fat: 0
- Carbohydrates: 0.8
- Fiber: 0.1
- Protein: 3.2
- Cholesterol: 95
Keywords: spicy deviled eggs, chili garlic deviled eggs, spicy appetizers, party food, deviled eggs recipe, chili garlic sauce, Asian fusion appetizers