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Spicy Chili Garlic Deviled Eggs

Spicy Chili Garlic Deviled Eggs

Spicy Chili Garlic Deviled Eggs are the perfect mix of creamy, tangy, and bold flavors. These eggs bring a gentle heat and a burst of garlic to every bite, making them a crowd-pleasing appetizer that's always fun to serve or share.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Brunch, Snack
Cuisine American
Servings 6 pieces

Equipment

  • 1 Saucepan
  • 1 Mixing Bowl
  • 1 Piping bag or spoon (for filling)

Ingredients
  

  • 6 large eggs
  • 2 tbsp mayonnaise
  • 1 tbsp chili garlic sauce
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 clove garlic finely minced
  • salt and pepper to taste
  • 1 green onion thinly sliced, for garnish
  • smoked paprika for dusting (optional)

Instructions
 

  • Place eggs in a saucepan, cover with water, and bring to a gentle boil. Reduce to a simmer and cook for about 10 minutes. Transfer to ice water and let cool.
  • Peel the eggs and slice them in half lengthwise. Gently scoop out the yolks into a bowl.
  • Mash yolks with mayonnaise, chili garlic sauce, Dijon mustard, lemon juice, and minced garlic. Season with salt and pepper until smooth and creamy.
  • Spoon or pipe the mixture back into egg whites. Garnish with green onion and a dash of smoked paprika if you like.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy cold; reheating is not recommended for deviled eggs.