Spicy Chili Garlic Deviled Eggs

The first time I brought these to a potluck, my friend Sarah took one bite, eyes went wide, and immediately asked what I'd done differently. Regular deviled eggs are nice, but something about that crunchy spicy topping makes people forget they're at a party and focus entirely on what's on their plate. I've since learned to make a double batch, because the platter always empties faster than expected.

Last summer, I made these for my dad's birthday, and he—who's historically suspicious of anything labeled spicy—went back for thirds. The heat isn't overwhelming, just this constant warm hum that keeps you reaching for another one. Now they're his most requested appetizer, and I've started keeping a jar of chili crisp in the pantry specifically for these moments.

Ingredients

• 6 large eggs: Room temperature eggs peel more cleanly, and I've found that older eggs (about a week from purchase) are even easier to work with
• 2 tablespoons mayonnaise: Kewpie mayo makes the filling extra rich and creamy, though regular mayo works perfectly fine
• 1 teaspoon Dijon mustard: Adds that sharp tang that cuts through the rich yolk mixture
• Salt and black pepper: Taste as you go—the chili crisp adds saltiness, so start light
• 1/2 teaspoon sriracha: Optional, but builds a nice base layer of heat beneath the topping
• 1/4 teaspoon rice vinegar: Just enough brightness to make all the flavors pop
• 2 tablespoons chili crisp: The star of the show—Lao Gan Ma or any brand with crunchy bits works beautifully
• 1 teaspoon toasted sesame seeds: Toast them in a dry pan for 30 seconds to wake up their nutty flavor
• 1/2 teaspoon soy sauce or tamari: Adds depth and umami to the spicy oil mixture
• Fresh cilantro or scallions: The herbaceous finish cuts through all that rich spice

Instructions

Boil the eggs perfectly:

Place eggs in a single layer in a saucepan, cover with cold water by about an inch, bring to a rolling boil over medium-high heat, then immediately remove from heat, cover with a tight lid, and let sit for exactly 11 minutes for large eggs.

Ice bath shock:

Transfer eggs to a bowl filled with ice water and let them cool completely for at least 5 minutes—this makes peeling so much easier and stops the cooking process cold.

Prep the eggs:

Gently tap each egg on the counter to crack the shell all over, then peel under cool running water, slice each egg in half lengthwise, and scoop those golden yolks into a mixing bowl while arranging the whites on your serving platter.

Make the creamy filling:

Mash the yolks thoroughly with a fork until completely smooth, then fold in mayonnaise, Dijon, sriracha if using, rice vinegar, salt, and pepper until you have this silky, lump-free mixture that tastes absolutely delicious on its own.

Fill the whites:

Scoop the filling into a zip-top bag, snip off one corner to create an impromptu piping bag, and pipe generous mounds into each egg white half—or just use a small spoon and embrace the rustic, homemade look.

Make the magic topping:

In a tiny bowl, stir together the chili crisp, toasted sesame seeds, soy sauce, and that pinch of red pepper flakes until everything is well combined and looking tempting.

Finish and serve:

Spoon about half a teaspoon of that spicy mixture over each deviled egg, sprinkle with fresh cilantro or scallions, and serve immediately while the contrast between cool filling and warm, crunchy topping is at its peak.

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My sister's wedding rehearsal dinner was getting awkward until I brought out a platter of these. Suddenly, people who'd been exchanging stiff pleasantries were bonding over who could handle the heat best, and the kitchen became the most popular room in the venue. Food has this way of bringing people together, especially when it's a little unexpected.

Getting That Perfect Boil

I spent years overcooking my eggs until I discovered the remove-from-heat method. The eggs cook gently in their own heat, resulting in yolks that are set but never chalky, with this beautiful sunny yellow color that makes the filling look absolutely gorgeous. If you see a gray ring around your yolk, that's your cue to reduce the sitting time by a minute next time.

Make-Ahead Strategy

You can boil, peel, and fill the eggs up to 24 hours in advance—just store them tightly covered in the refrigerator. Keep that spicy topping separate in a small container, and when you're ready to serve, give it a quick stir and spoon it over. The eggs actually develop better flavor after resting a few hours, letting everything meld together beautifully.

Serving Suggestions

These shine alongside lighter fare like crisp salads or vegetable crudités because they pack such a flavor punch. I've also found they pair unexpectedly well with chilled sake or a dry Riesling—something with enough sweetness to tame the heat but enough acid to keep things interesting.

• Set out a small bowl of extra chili crisp for guests who want to dial up the heat
• A light squeeze of fresh lime juice over the whole platter right before serving brightens everything
• If you're worried about mess, serve with small napkins or forks—the topping can be delightfully messy

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There's something deeply satisfying about transforming a humble ingredient into something that makes people's eyes light up. These eggs started as a kitchen experiment and became the one recipe people actually ask for by name.

Recipe FAQs

→ How far ahead can I make these deviled eggs?

You can boil eggs and prepare the filling 1-2 days ahead. Store components separately in airtight containers. Assemble with the chili garlic topping just before serving for the best texture and maximum crunch.

→ What is chili crisp and where can I find it?

Chili crisp is a Chinese condiment made from oil-infused chilies, garlic, onions, and sometimes crispy bits. Look for brands like Lao Gan Ma in Asian markets or the international aisle of well-stocked grocery stores. You can also substitute with chili garlic sauce plus toasted crushed red pepper.

→ How can I adjust the heat level?

Start with less chili crisp and add sriracha or red pepper flakes gradually to taste. For mild heat, use 1 tablespoon chili crisp and omit additional spicy garnishes. For extra kick, add more sriracha to the filling and increase red pepper flakes in the topping.

→ Can I use different garnishes?

Absolutely. Fresh cilantro, scallions, chives, or Thai basil all work beautifully. You could also add crumbled bacon, chopped roasted peanuts, or a sprinkle of Everything Bagel seasoning for additional texture and flavor dimensions.

→ What's the best way to get perfectly smooth filling?

Press yolks through a fine-mesh sieve before mixing with mayonnaise and mustard. This ensures no lumps remain. For ultra-smooth results, use a food processor or immersion blender to combine the filling ingredients until completely creamy.

→ How should I store leftovers?

Store assembled deviled eggs in a single layer in an airtight container. They're best enjoyed within 24 hours as the moisture from the filling can soften the whites over time. If making ahead, keep filling and topping separate and assemble just before serving.