Spicy Chili Garlic Deviled Eggs

Spicy Chili Garlic Deviled Eggs are a bold twist on the classic party favorite. These eggs are creamy, tangy, and pack a kick from chili garlic sauce that makes them impossible to resist. I love serving them as an appetizer, snack, or at gatherings where I want to bring something just a little bit unexpected and full of flavor.

Why You’ll Love This Recipe

I love how these deviled eggs balance heat, tanginess, and creaminess in one perfect bite. The chili garlic sauce adds a spicy umami depth that elevates the simple egg yolk filling. They’re quick to make, easy to customize, and always disappear fast from the plate. Whether I’m hosting or meal prepping for the week, these eggs always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Hard-boiled eggs, peeled

• Mayonnaise

• Dijon mustard

• Chili garlic sauce

• Rice vinegar or apple cider vinegar

• Salt and pepper

• Chopped chives or green onions (for garnish)

• Optional: smoked paprika or sesame seeds for topping

Directions

1. I begin by slicing the hard-boiled eggs in half lengthwise and gently removing the yolks into a mixing bowl.

2. I mash the yolks with a fork until smooth, then mix in mayonnaise, mustard, chili garlic sauce, vinegar, and a pinch of salt and pepper.

3. I taste and adjust the heat or tanginess to my liking, adding more chili garlic sauce or vinegar if needed.

4. I spoon or pipe the yolk mixture back into the egg white halves.

5. I garnish with chopped chives, a dash of smoked paprika, or sesame seeds for a little extra flair.

6. I chill them until ready to serve or enjoy them right away.

Servings and timing

This recipe makes 12 deviled egg halves (6 whole eggs) and takes about 20 to 25 minutes from start to finish, including boiling and peeling the eggs if needed.

Variations

• I swap in Sriracha or hot sauce if I don’t have chili garlic sauce on hand.

• For a smoky twist, I add a touch of chipotle powder to the filling.

• I sometimes mix in finely diced pickles or jalapeños for texture.

• Greek yogurt works in place of mayo if I want a lighter version.

• A sprinkle of crushed red pepper or fried garlic chips on top gives extra crunch and heat.

storage/reheating

I store the deviled eggs in a sealed container in the fridge for up to 3 days. I line the bottom with a paper towel to absorb any moisture and keep the eggs from sliding around. These are best served cold and don’t need reheating.

FAQs

Can I make deviled eggs ahead of time?

Yes, I prepare the filling and store it separately from the egg whites, then pipe it in just before serving for the freshest texture.

How spicy are these deviled eggs?

They have a noticeable kick but aren’t overwhelmingly hot. I adjust the chili garlic sauce to suit my taste or those I’m serving.

What’s the best way to hard-boil eggs?

I place eggs in a pot of cold water, bring it to a boil, then cover, turn off the heat, and let them sit for 10–12 minutes before transferring to an ice bath.

Can I use store-bought hard-boiled eggs?

Absolutely. I sometimes buy pre-cooked eggs to save time when I’m in a hurry.

How do I get a smooth deviled egg filling?

I mash the yolks thoroughly or use a food processor for an ultra-creamy texture that pipes easily into the whites.

Conclusion

Spicy Chili Garlic Deviled Eggs bring a punch of flavor to a classic dish. They’re easy to make, endlessly customizable, and perfect for when I want something with a little heat and a lot of personality. Whether it’s a party platter or a quick snack, these deviled eggs always stand out.