Description
Spicy Chili Garlic Deviled Eggs are the kind of appetizer that instantly wakes up your taste buds. Creamy, rich yolks meet a bold kick of chili garlic sauce, creating a flavor that’s both comforting and exciting. These aren’t your classic deviled eggs they’re brighter, bolder, and just a little addictive.
Ingredients
Units
Scale
- 7 large eggs
- 1/3 cup mayonnaise (or avocado mayo)
- 1 tablespoon Thai chili garlic sauce (adjust to taste)
- Crispy fried onions (for topping)
- Smoked paprika (optional, for garnish)
Instructions
- Place eggs in a saucepan and cover with cold water
- Bring to a boil over medium-high heat
- Once boiling, reduce heat and simmer for 9–10 minutes
- Transfer immediately to an ice bath and cool completely
- Peel the eggs and slice them in half lengthwise
- Carefully remove the yolks and place them in a bowl
- Mash the yolks with a fork until smooth
- Add mayonnaise and chili garlic sauce
- Mix until creamy and well combined
- Spoon or pipe the filling into each egg white half
- Smooth or swirl the tops for a decorative finish
- Sprinkle lightly with smoked paprika
- Top with crispy fried onions for crunch and flavor
Notes
Use slightly older eggs for easier peeling. Adjust chili garlic sauce to control spice level. Swap mayo with Greek yogurt for a lighter version or avocado mayo for a keto-friendly option. Store in an airtight container in the fridge for up to 2 days. Best served chilled.