Description
Spicy Chili Garlic Deviled Eggs are a bold twist on a beloved classic. Creamy yolks are blended with tangy Dijon and rich mayo, then topped with a sizzling chili garlic oil that adds crunch, heat, and umami. Perfect for parties or flavor-packed snacks.
Ingredients
For the Eggs:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
For the Spicy Chili Garlic Topping:
- 2 tablespoons chili crisp or chili garlic oil
- 1 teaspoon toasted sesame seeds
- 1 garlic clove (minced, optional)
- 1/2 teaspoon soy sauce or tamari
- Fresh cilantro or scallions (finely chopped)
- Pinch of red pepper flakes (optional)
Optional Add-ins:
- 1/2 teaspoon sriracha or hot sauce
- 1/4 teaspoon rice vinegar or lemon juice
- Pinch of sugar
Instructions
- Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath and cool.
- Peel and Halve: Peel the eggs and cut in half lengthwise. Scoop out yolks into a mixing bowl.
- Make the Filling: Mash yolks with mayo, mustard, salt, and pepper until smooth. Optional: add vinegar or sriracha.
- Pipe or Spoon Filling: Transfer yolk mixture into a piping bag or spoon it into the egg white halves.
- Prepare Topping: Mix chili oil, sesame seeds, soy sauce, and garlic. Adjust with sugar or red pepper flakes as needed.
- Garnish and Serve: Drizzle chili topping over filled eggs. Garnish with chopped cilantro or scallions.
- Prep Time: 20 minutes
- Cook Time: 12 minutes