Spicy Chili Garlic Deviled Eggs (Printable Version)

Creamy tangy deviled eggs with sizzling chili garlic oil topping delivering crunch, heat, and umami.

# What You'll Need:

→ Eggs & Filling

01 - 6 large eggs
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - Salt, to taste
05 - Black pepper, to taste
06 - 1/2 teaspoon sriracha or hot sauce (optional)
07 - 1/4 teaspoon rice vinegar or lemon juice (optional)
08 - Pinch of sugar (optional)

→ Spicy Chili Garlic Topping

09 - 2 tablespoons chili crisp or chili garlic oil
10 - 1 teaspoon toasted sesame seeds
11 - 1 garlic clove, minced (optional)
12 - 1/2 teaspoon soy sauce or tamari
13 - Pinch of red pepper flakes (optional)

→ Garnish

14 - Fresh cilantro or scallions, finely chopped

# Cooking Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10–12 minutes.
02 - Transfer eggs to an ice bath and cool completely for about 5 minutes.
03 - Gently peel the eggs and slice in half lengthwise. Scoop yolks into a mixing bowl and set whites aside.
04 - Mash yolks with mayonnaise, Dijon mustard, salt, and pepper until very smooth. If desired, mix in sriracha, rice vinegar, or a pinch of sugar for extra flavor.
05 - Transfer yolk mixture to a piping bag or use a spoon to fill each egg white half evenly.
06 - In a small bowl, combine chili crisp or chili garlic oil, toasted sesame seeds, soy sauce, optional minced garlic, and red pepper flakes. Stir well.
07 - Drizzle the spicy chili garlic topping over each deviled egg. Sprinkle with chopped cilantro or scallions. Serve immediately or chill until ready to serve.

# Expert Advice:

01 -
  • The contrast between cool creamy filling and hot crunchy topping creates this incredible texture party in your mouth
  • People literally pause mid conversation when they take that first bite
  • They look fancy but come together in about thirty minutes
  • The spicy garlic oil makes everything else on the table seem a little less exciting
02 -
  • The topping can make the whites soggy if it sits too long, so add it right before serving
  • Fresh eggs are surprisingly difficult to peel smoothly, so grab eggs that have been in your fridge for at least a week
  • If your chili crisp is too thick, warm it slightly in the microwave for 10 seconds to make it drizzle-able
03 -
  • Pipe your filling using a star tip for that classic deviled egg look, or keep it rustic with a spoon—either way, they'll disappear
  • Make your own chili crisp by frying crushed red pepper flakes and garlic in oil until crispy, then add sugar and salt
  • If some egg whites tip over, gently shave a tiny slice off the rounded bottom to create a flat, stable base
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