These Spicy Chili Garlic Deviled Eggs offer a tantalizing blend of creamy, tangy, and spicy flavors with a smooth texture. Hard-boiled eggs are filled with a zesty mixture of mayo, Dijon mustard, chili garlic sauce, and rice vinegar, then garnished with fresh herbs and a drizzle of sriracha for an extra kick. Perfect as a bold appetizer or snack for any occasion.
Total Time:25 minutes
Yield:6 servings
Ingredients
Eggs
6 large eggs
Filling
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chili garlic sauce
1 teaspoon rice vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
Garnish
1 teaspoon sriracha (optional)
Chopped fresh cilantro or green onions
Instructions
Boil the Eggs: Place 6 large eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat. Then reduce heat to low, cover, and cook for 12 minutes to achieve perfectly hard-boiled eggs.
Prepare an Ice Bath: While the eggs cook, fill a large bowl with ice water to stop cooking and make peeling easier.
Cool the Eggs: Transfer cooked eggs to the ice bath with a slotted spoon. Let cool completely for about 5 minutes.
Peel the Eggs: Gently tap each egg on a hard surface and roll between your hands to crack the shell. Peel under cold running water for easier removal.
Make the Filling: Slice peeled eggs in half lengthwise and scoop out yolks into a mixing bowl. Mash yolks with a fork, then add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Mix until creamy and well combined.
Pipe the Filling: Spoon or pipe the yolk mixture back into the egg white halves for an elegant presentation.
Garnish and Serve: Drizzle sriracha over each filled egg and sprinkle with chopped cilantro or green onions. Serve immediately.
Notes
Substitute mayonnaise with Greek yogurt or avocado for a healthier creamy texture.
Adjust chili garlic sauce and sriracha quantities to control the spiciness to your liking.
Peeling eggs under cold running water helps remove shells more easily.
Use a piping bag with a star tip for a professional look when filling the eggs.
Store any leftovers covered in the refrigerator for up to 2 days.
