Spicy Chili Garlic Deviled Eggs
These spicy chili garlic deviled eggs are a bold twist on a classic appetizer. Creamy yolk filling blended with chili garlic sauce, Dijon mustard, and a touch of heat makes them perfect for parties, holidays, or an elevated snack.
Equipment
- saucepan
- Mixing bowl
- fork or masher
- knife
- piping bag or spoon
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp chili garlic sauce
- 1 tsp sriracha (optional)
- salt, to taste
- black pepper, to taste
- 1 tsp rice vinegar
- 1 green onion, finely chopped (garnish)
- fresh cilantro leaves (garnish)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
- Transfer the eggs to an ice bath and let cool for 5 minutes to stop cooking and make peeling easier.
- Peel the eggs, slice them lengthwise, and gently remove the yolks into a mixing bowl.
- Mash the yolks until smooth. Add mayonnaise, Dijon mustard, chili garlic sauce, sriracha, rice vinegar, salt, and pepper. Mix until creamy.
- Spoon or pipe the filling evenly into the egg white halves.
- Garnish with chopped green onions and fresh cilantro. Serve immediately or chill until ready to serve.
Notes
For best results, use eggs that are a few days old for easier peeling. Taste the filling before piping and adjust spice levels gradually. Serve chilled for the best texture.