What the heck is this?
Think your grandma’s deviled eggs, but kicked up with chili garlic sauce, a little tang, a little fire, and a whole lot of flavor. These Spicy Chili Garlic Deviled Eggs are the ultimate appetizer remix—creamy, zippy, and just spicy enough to make you do a double take. They’re devilishly good (sorry, we had to), and they disappear fast at any party.
Why You’ll Love This Recipe
– They’re creamy, spicy, and packed with umami flavor
– Chili garlic sauce adds heat and depth (not just fire for fire’s sake)
– Quick to whip up and perfect for make-ahead
– A guaranteed conversation starter at potlucks or game days
– They’re gluten-free and keto-friendly without even trying
The Good Stuff You’ll Need
– 6 large eggs
– 3 tbsp mayo (or Greek yogurt if you’re feeling virtuous)
– 1–1½ tsp chili garlic sauce (Sambal Oelek works great)
– 1 tsp Dijon mustard
– ½ tsp rice vinegar or apple cider vinegar
– Salt & black pepper to taste
– Optional: pinch of smoked paprika or chili flakes for garnish
– Optional toppings: crispy fried onions, scallions, sesame seeds, or a tiny drizzle of chili oil
Let’s Do This
Step 1: Boil the eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath and chill for 5 minutes before peeling.
Step 2: Make the filling
Cut the peeled eggs in half lengthwise. Scoop out the yolks into a small bowl. Mash them with mayo, chili garlic sauce, mustard, and vinegar until smooth and creamy. Season with salt and pepper to taste. Want more heat? Add a little extra chili garlic sauce. You’re the boss.
Step 3: Fill ‘em up
Spoon or pipe the yolk mixture back into the egg whites. Piping makes them look fancy, but no judgment if you just spoon and swirl.
Step 4: Garnish like a pro
Sprinkle with smoked paprika or chili flakes. Add crispy fried onions, chopped green onions, or sesame seeds if you’re feeling snazzy. A tiny drop of chili oil on each one = extra drama (and flavor).
Serving Suggestions
– Serve on a platter of cucumber slices or lettuce for extra crunch
– Pair with a cold beer or bubbly to balance the heat
– Great for Easter brunch, football Sundays, or when you just want to impress people with very little effort
Switch It Up
– Use sriracha or gochujang for a different kind of heat
– Sub mayo with mashed avocado or hummus for a twist
– Add a touch of grated ginger or lime zest for a Southeast Asian flair
– Want a smoky version? Mix in a little chipotle in adobo instead of chili garlic sauce
Make-Ahead Tips
You can boil and peel the eggs up to 3 days in advance. Store whites and yolk mixture separately in the fridge, then assemble the day of. Fully assembled deviled eggs will keep for 1–2 days in the fridge—just cover them tightly to avoid drying out.
Questions People Actually Ask
Q: How spicy are these?
A: Mild to medium. You get a little kick, but they won’t blow your head off. If you want more heat, just add more chili garlic sauce or a sprinkle of hot chili powder.
Q: Can I double or triple the recipe?
A: Absolutely. These go fast—make more than you think you’ll need.
Q: Can I make them dairy-free?
A: Yes, just use a vegan mayo. Most chili garlic sauces are naturally dairy-free too.
Spicy Chili Garlic Deviled Eggs: A Bold Twist on a Classic Bite
- Total Time: 25 minutes
- Yield: 12 deviled egg halves (6 servings)
Description
Think your grandma’s deviled eggs, but kicked up with chili garlic sauce, a little tang, a little fire, and a whole lot of flavor. These Spicy Chili Garlic Deviled Eggs are the ultimate appetizer remix—creamy, zippy, and just spicy enough to make you do a double take. They’re devilishly good (sorry, we had to), and they disappear fast at any party.
Ingredients
– 6 large eggs
– 3 tbsp mayo (or Greek yogurt if you’re feeling virtuous)
– 1–1½ tsp chili garlic sauce (Sambal Oelek works great)
– 1 tsp Dijon mustard
– ½ tsp rice vinegar or apple cider vinegar
– Salt & black pepper to taste
– Optional: pinch of smoked paprika or chili flakes for garnish
– Optional toppings: crispy fried onions, scallions, sesame seeds, or a tiny drizzle of chili oil
Instructions
Step 1: Boil the eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath and chill for 5 minutes before peeling.
Step 2: Make the filling
Cut the peeled eggs in half lengthwise. Scoop out the yolks into a small bowl. Mash them with mayo, chili garlic sauce, mustard, and vinegar until smooth and creamy. Season with salt and pepper to taste. Want more heat? Add a little extra chili garlic sauce. You’re the boss.
Step 3: Fill ‘em up
Spoon or pipe the yolk mixture back into the egg whites. Piping makes them look fancy, but no judgment if you just spoon and swirl.
Step 4: Garnish like a pro
Sprinkle with smoked paprika or chili flakes. Add crispy fried onions, chopped green onions, or sesame seeds if you’re feeling snazzy. A tiny drop of chili oil on each one = extra drama (and flavor).
Notes
– Serve on a platter of cucumber slices or lettuce for extra crunch
– Pair with a cold beer or bubbly to balance the heat
– Great for Easter brunch, football Sundays, or when you just want to impress people with very little effort
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~90 kcal per serving
- Fat: ~7g
- Carbohydrates: ~7g
- Protein: ~4g