Spicy Chili Garlic Deviled Eggs Recipe

Introduction

Spicy chili garlic deviled eggs offer a flavorful twist on a classic appetizer. With a creamy filling infused with heat and tang, these deviled eggs are perfect for parties or a tasty snack anytime.

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon chili garlic sauce (adjust to taste)
• 1 teaspoon sriracha (optional for extra heat)
• Salt and pepper to taste
• 1 teaspoon rice vinegar
• 1 green onion, finely chopped (for garnish)
• Fresh cilantro leaves (for garnish)

Instructions

1. Step 1: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes.
2. Step 2: While the eggs cook, prepare an ice bath by filling a bowl with ice and cold water. This stops the cooking process and makes peeling easier.
3. Step 3: Transfer the eggs to the ice bath and cool for about 5 minutes. Tap gently on a hard surface and peel under running water to remove shells easily.
4. Step 4: Slice the peeled eggs in half lengthwise and carefully remove the yolks. Place yolks in a bowl and mash with a fork.
5. Step 5: Add mayonnaise, Dijon mustard, chili garlic sauce, sriracha, rice vinegar, salt, and pepper to the mashed yolks. Mix until smooth and creamy.
6. Step 6: Spoon or pipe the yolk mixture into the egg white halves. Garnish each with chopped green onions and fresh cilantro. Serve immediately or refrigerate until ready.

Tips & Variations

• Use Greek yogurt instead of mayonnaise for a healthier filling.
• Substitute chili garlic sauce with harissa or sambal oelek for varied heat and flavor.
• Replace rice vinegar with apple cider vinegar if preferred.
• Try mashed avocado as a creamy alternative to mayonnaise for extra nutrients.
• Add finely diced bell peppers or jalapeños for crunch and added spice.

Storage

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, prepare the filling separately and assemble just before serving. Reheat is not recommended; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the yolk filling a day in advance and store it separately from the egg whites. Assemble the eggs just before serving to keep them fresh.

What can I use instead of chili garlic sauce?

Harissa or sambal oelek are great substitutes that provide different flavors and heat levels suitable for this recipe.

Spicy Chili Garlic Deviled Eggs Recipe

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Spicy chili garlic deviled eggs are a flavorful twist on a classic appetizer, featuring creamy egg yolk filling blended with chili garlic sauce, Dijon mustard, mayonnaise, and a touch of spice from sriracha. Garnished with fresh green onions and cilantro, these deviled eggs offer a perfect balance of heat and freshness, ideal for parties, brunches, or easy snacks.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 deviled egg halves (6 eggs) 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon chili garlic sauce (adjust to taste)
• 1 teaspoon sriracha (optional for extra heat)
• 1 teaspoon rice vinegar
• Salt and pepper to taste

Garnish

• 1 green onion, finely chopped
• Fresh cilantro leaves

Instructions

1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 10 minutes to cook the eggs perfectly without overcooking.
2. Prepare the Ice Bath: While the eggs are cooking, fill a bowl with ice and cold water. This ice bath will stop the cooking process immediately after boiling, preventing a rubbery texture and making peeling easier.
3. Peel the Eggs: Transfer the eggs to the ice bath and let them cool for about 5 minutes. Once cooled, gently tap the eggs on a hard surface and peel them under running water to remove the shells effortlessly and cleanly.
4. Make the Filling: Slice the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and mash them with a fork. Add mayonnaise, Dijon mustard, chili garlic sauce, sriracha, rice vinegar, salt, and pepper. Mix until the filling is smooth, creamy, and well combined.
5. Fill the Egg Whites: Use a piping bag or spoon to fill the egg white halves with the prepared yolk mixture. Piping creates an attractive, professional swirl, but spooning works just as well for a rustic look.
6. Garnish and Serve: Sprinkle the filled deviled eggs with finely chopped green onions and fresh cilantro leaves for a fresh herbal note and added color. Serve immediately or refrigerate until ready to serve.

Notes

• For a healthier filling, substitute mayonnaise with Greek yogurt or mashed avocado.
• To adjust heat levels, vary the amount of chili garlic sauce or sriracha according to your preference.
• Use an ice bath promptly to prevent overcooking and facilitate peeling.
• Do not overfill the eggs as it can make them difficult to handle and eat.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• The filling can be prepared a day ahead and refrigerated separately from the egg whites to maintain freshness.
• Alternative chili sauces such as harissa or sambal oelek can be used for different flavors and heat profiles.

Keywords: deviled eggs, spicy deviled eggs, chili garlic sauce, appetizer, party snack, easy recipe, egg appetizers