Description
Packed with heat and crunch, these chili garlic deviled eggs feature a creamy yolk filling topped with smoky paprika and crispy onions for extra texture.
Ingredients
12 large eggs
⅓ cup mayonnaise
1–1½ tbsp chili garlic sauce (adjust to taste)
½ tsp smoked paprika (plus more for garnish)
Salt and pepper, to taste
¼ cup crispy fried onions, for topping
Optional mix-ins (to taste):
1 tsp Dijon mustard
1–2 tsp sriracha
Pinch of cayenne pepper
1 tbsp Greek yogurt or softened cream cheese
Grated parmesan or crumbled feta
Optional garnishes:
Chili flakes
Chopped chives or cilantro
Microgreens
Instructions
Boil the eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Reduce to a simmer and cook ~9 minutes. Transfer to an ice bath to cool completely.
Peel and halve: Peel eggs under running water, slice lengthwise, and scoop yolks into a bowl.
Make filling: Mash yolks with mayonnaise, chili garlic sauce, smoked paprika, salt, and pepper until smooth. Add optional mix-ins if desired.
Fill egg whites: Spoon or pipe the filling into the egg white halves.
Garnish and serve: Top with extra paprika, crispy fried onions, and herbs or chili flakes as desired. Serve chilled.
Notes
For less heat, use sweet chili sauce or reduce chili garlic amount.
For extra smoke, add chipotle powder or swap in chipotle mayo.
Store fried onions separately until serving to retain crunch.
These deviled eggs are best made fresh or filled the day of serving.
- Prep Time: 20 minutes
- Category: Appetizer, Snack
- Method: Boiled, Assembled
- Cuisine: American
