Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe

Introduction

These Spicy Chili Garlic Deviled Eggs pack a fiery kick that elevates a classic appetizer to a bold new level. Creamy, tangy, and with just the right amount of heat, they are perfect for parties or anytime you want a flavorful snack.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chili garlic sauce
• 1 teaspoon sriracha (optional)
• 1 teaspoon rice vinegar
• Kosher salt and freshly ground black pepper, to taste
• Chopped fresh cilantro or green onions, for garnish

Instructions

1. Step 1: Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to low, cover, and cook for 12 minutes.
2. Step 2: While the eggs cook, fill a large bowl with ice water to prepare an ice bath.
3. Step 3: Transfer the cooked eggs to the ice bath and let them cool for about 5 minutes.
4. Step 4: Gently tap each egg on a hard surface and roll to crack the shell. Peel the eggs under cold running water for easier removal.
5. Step 5: Slice the peeled eggs lengthwise and scoop out the yolks into a bowl. Mash yolks with a fork, then mix in mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper until creamy and smooth.
6. Step 6: Spoon or pipe the yolk mixture back into the egg whites for a neat presentation.
7. Step 7: Drizzle with sriracha if desired, garnish with chopped cilantro or green onions, and serve immediately.

Tips & Variations

• Substitute mayonnaise with mashed avocado for a healthier, creamier texture.
• Adjust the amount of chili garlic sauce or sriracha to control the heat level.
• Try different hot sauces to customize the flavor to your liking.
• Serve chilled for the best taste and texture.

Storage

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to enjoy them chilled or at room temperature—avoid microwaving as it can affect texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs in advance?

Yes, you can prepare the filling and fill the egg whites a few hours ahead of time. Keep them covered and refrigerated until serving to maintain freshness.

What if I don’t have chili garlic sauce?

You can substitute chili garlic sauce with another chili paste or a mix of chili powder and minced garlic to achieve a similar flavor and heat.

Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe

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Spicy Chili Garlic Deviled Eggs are the perfect appetizer with a fiery kick. Creamy, tangy, and packed with heat from chili garlic sauce and sriracha, these deviled eggs deliver bold flavors balanced with fresh cilantro garnish. Ideal for parties, gatherings, or adding excitement to a classic dish, this recipe is a spicy twist on the traditional deviled eggs.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves (6 whole eggs) 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 3 tablespoons mayonnaise (or Greek yogurt as a lighter alternative)
• 1 teaspoon Dijon mustard
• 1 tablespoon chili garlic sauce
• 1 teaspoon sriracha (optional, for extra heat)
• 1 teaspoon rice vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Garnish

• Chopped fresh cilantro or green onions

Instructions

1. Boil the Eggs: Place 6 large eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and cover the pan, allowing the eggs to cook for 12 minutes to achieve perfectly hard-boiled eggs.
2. Prepare an Ice Bath: While the eggs cook, fill a large bowl with ice water. This ice bath will stop the cooking process immediately and help make peeling easier.
3. Cool the Eggs: Transfer the cooked eggs to the ice bath using a slotted spoon. Let them sit for about 5 minutes to cool completely, ensuring they’re easier to handle and peel.
4. Peel the Eggs: Gently tap each cooled egg on a hard surface and roll it between your hands to crack the shell. Peel the shells off under cold running water for an easier removal process.
5. Make the Filling: Slice the peeled eggs in half lengthwise and carefully scoop the yolks into a mixing bowl. Mash the yolks with a fork, then add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Mix the ingredients until creamy and thoroughly combined.
6. Pipe the Filling: Spoon or pipe the yolk mixture back into the egg white halves to create a neat and attractive presentation. Using a piping bag is recommended for a more elegant look.
7. Garnish and Serve: Drizzle sriracha over each deviled egg if desired, then sprinkle with chopped fresh cilantro or green onions. Serve immediately to enjoy the fresh, bold flavors with a spicy kick.

Notes

• Substitute mayonnaise with avocado for a healthier, creamier texture.
• Adjust chili garlic sauce and sriracha quantities to control the heat level.
• Peeling eggs under running water reduces shell breakage and makes peeling easier.
• Use a piping bag with a star tip for aesthetically pleasing filling presentation.
• These deviled eggs are best served immediately but can be refrigerated for up to 24 hours.

Keywords: deviled eggs, spicy deviled eggs, chili garlic sauce, appetizer, party food, easy deviled eggs, sriracha, egg recipe