Spicy Chili Garlic Deviled Eggs

by

Creamy heat-packed bites

These spicy chili garlic deviled eggs are a bold upgrade to the classic appetizer everyone loves. Creamy yolks are blended with chili garlic sauce for just the right amount of heat, then piped back into tender egg whites for a fiery, flavor-packed bite. They’re perfect for parties, holidays, potlucks, or anytime you want a quick appetizer that disappears fast. With minimal prep and big flavor payoff, these deviled eggs are ideal for busy hosts who still want something exciting on the table. If you love spicy snacks with a creamy finish, this recipe is calling your name 🌶️🥚.

⏱️ Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: ~27 minutes
  • Servings: 12 deviled egg halves

📝 Ingredients List

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1–2 teaspoons chili garlic sauce (adjust to taste)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes

  • Chili crisp or red pepper flakes
  • Chopped chives or green onions
  • Smoked paprika

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Saucepan
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Spoon or fork
  • Piping bag or zip-top bag (optional)

Step-by-Step Beginner-Friendly Instructions

  1. Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10–12 minutes.
  2. Cool & peel: Transfer eggs to ice water for 5 minutes, then peel carefully 🧊
  3. Halve the eggs: Slice lengthwise and gently remove yolks into a bowl.
  4. Make the filling: Mash yolks with mayo, chili garlic sauce, Dijon, garlic powder, salt, and pepper until smooth and creamy 🌶️
  5. Fill the eggs: Spoon or pipe the mixture back into the egg whites.
  6. Garnish & serve: Top with chili crisp, chives, or paprika for extra flair 😍🔥

💡 Pro Tips

  • Extra smooth filling: Use a food processor for ultra-creamy texture.
  • Heat control: Start with 1 teaspoon chili garlic sauce and build from there.
  • Make ahead: Prepare up to 24 hours in advance; garnish just before serving.
  • Storage: Store covered in the fridge for up to 2 days.

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