Spicy Chili Garlic Deviled Eggs
These spicy chili garlic deviled eggs offer a creamy, tangy, and fiery appetizer, perfect for impressing guests with balanced heat and vibrant flavors.
Equipment
- 1 saucepan for boiling eggs
- 1 large bowl for ice bath
- 1 mixing bowl for yolk mixture
- 1 fork for mashing yolks
- 1 piping bag optional, for filling eggs
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 to taste
- Freshly ground black pepper to taste
- Chopped fresh cilantro or green onions for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water; bring to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and cook eggs for 12 minutes.
- Prepare an ice bath by filling a large bowl with ice water.
- Transfer cooked eggs to the ice bath and cool for 5 minutes.
- Gently crack and peel eggs under cold running water.
- Slice eggs in half lengthwise and scoop out yolks into a mixing bowl.
- Mash yolks and mix in mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper until creamy.
- Spoon or pipe the yolk mixture back into egg whites.
- Garnish with sriracha drizzle and chopped cilantro or green onions before serving.
Notes
- Use Greek yogurt or avocado instead of mayonnaise for variation.
- Adjust chili garlic sauce and sriracha for preferred heat level.
- Store leftovers refrigerated for up to 2 days in an airtight container.