Spicy Chili Garlic Deviled Eggs

I'll never forget the dinner party where I first served these deviled eggs. My friend Sarah took one bite, eyes went wide, and immediately asked for the recipe. The combination of cool creamy filling and that sizzling spicy garlic topping creates this incredible contrast that makes people stop mid-conversation.

Last summer I made these for a backyard barbecue and watched them disappear in minutes. My brother-in-law, who claims to hate deviled eggs, went back for thirds. Something about that spicy garlic oil just makes them completely addictive.

Ingredients

• 6 large eggs: Fresh eggs peel harder so I like to buy them about a week before making this recipe
• 2 tablespoons mayonnaise: Japanese Kewpie mayo makes the filling extra rich but regular mayo works perfectly
• 1 teaspoon Dijon mustard: This adds that classic tangy bite that cuts through the richness
• Salt and black pepper: Season generously since the filling needs plenty of flavor
• 1/2 teaspoon sriracha: Optional but adds a nice background heat that layers with the topping
• 1/4 teaspoon rice vinegar: Just a tiny splash brightens everything and balances the fat
• Pinch of sugar: My secret ingredient that rounds out all the flavors
• 2 tablespoons chili crisp: The star of the show, use your favorite brand or homemade
• 1 teaspoon toasted sesame seeds: These add nutty flavor and extra crunch
• 1/2 teaspoon soy sauce: Adds just enough savory depth to the topping
• Fresh cilantro or scallions: Don't skip this, the fresh herb cuts through all that rich spice

Instructions

Perfectly Boil Your Eggs:

Place eggs in cold water, bring to a boil, then cover and remove from heat for 10-12 minutes. I've found this method gives me the most consistent results with no gray rings around the yolks.

The Ice Bath Trick:

Transfer those hot eggs straight into an ice water bath for about 5 minutes. This shocking step makes peeling so much easier and stops the cooking immediately.

Prep Your Whites:

Gently peel the eggs and slice them in half lengthwise. Scoop all those golden yolks into your mixing bowl and arrange the white halves on your serving platter.

Make That Silky Filling:

Mash the yolks with mayonnaise, Dijon, salt, pepper, and your optional add-ins until absolutely smooth. I use a fork and really work at it until there are no lumps left.

Fill Those Little Boats:

Spoon or pipe the yolk mixture into each egg white half. Don't worry about making it perfect, these are meant to look rustic and homemade.

Mix the Magic Topping:

Stir together the chili crisp, sesame seeds, soy sauce, and any extras in a small bowl. This stuff is seriously good on everything.

Finish and Serve:

Drizzle that spicy topping over each deviled egg and sprinkle with fresh herbs. Serve right away while the topping still has that perfect crispy texture.

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These have become my go-to appetizer for every gathering now. There's something magical about watching people take that first curious bite and seeing their faces light up with surprise and delight.

Getting The Perfect Boil

I've tried every egg boiling method out there and this one never fails me. Starting with cold water and letting them sit off the heat gives you those gorgeous bright yellow centers every single time. Rush this step and you'll end up with rubbery whites or chalky yolks.

Making It Your Own

Sometimes I swap the sriracha for gochujang when I'm craving something different. The chili crisp topping is also incredible with a tiny drop of toasted sesame oil mixed in. Don't be afraid to play around with the heat level until it hits your sweet spot.

Serving Strategy

I like to arrange these on a platter with extra chili crisp on the side for the brave souls who want more heat. The key is getting them to the table while that topping still has its crunch, which usually means assembling them about 15 minutes before guests arrive.

• Set up your serving platter first so you can place filled eggs directly onto it
• Keep the topping and filling separate if you're traveling with these
• Have a small spoon ready for any extra topping that people might want to add

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These spicy little beauties have become the most requested recipe in my kitchen, and I bet they'll be yours too.

Recipe FAQs

→ How spicy are these deviled eggs?

The heat level depends on your chili crisp choice and optional sriracha. Mild to medium spice creates approachable flavor, while extra sriracha or red pepper flakes increases intensity for heat lovers.

→ Can I make these ahead of time?

Prepare the filling and topping separately up to 24 hours in advance. Store filling in a piping bag or sealed container, and keep topping at room temperature. Assemble just before serving to maintain the crispy texture.

→ What is chili crisp?

Chili crisp is a Chinese condiment combining oil-infused chili flakes, crispy garlic, onions, and sometimes soybeans. It delivers both heat and crunchy texture. Popular brands include Lao Gan Ma, or make your own.

→ How do I prevent deviled eggs from sliding on the plate?

Cut a tiny slice off the bottom rounded side of each egg white half to create a flat base. This simple trick keeps eggs stable during transport and serving.

→ What can I substitute for the filling?

Replace mayonnaise with Greek yogurt for lighter protein, or use mashed avocado for creaminess without dairy. For the chili crisp topping, try harissa paste mixed with olive oil and toasted pine nuts.

→ How many servings does this make?

This recipe yields 12 deviled egg halves, serving approximately 6 people as appetizers. Plan 2-3 halves per guest depending on what else you're serving.