Spicy Chili Garlic Deviled Eggs with a Fiery Kick Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
