Easy Spicy Chili Garlic Deviled Eggs – Bold, Flavorful & Crowd-Pleasing
Take classic deviled eggs to the next level with these Easy Spicy Chili Garlic Deviled Eggs! Creamy, tangy, and packed with bold flavors from chili and garlic, these bite-sized appetizers are perfect for parties, potlucks, or holiday gatherings. Quick to make and irresistibly delicious, they’re sure to be the star of any appetizer table. Add a sprinkle of fresh herbs or smoked paprika for extra flair!
Equipment
- Saucepan (for boiling eggs)
- Mixing bowl
- Whisk or fork
- Piping bag or small spoon
- Knife + cutting board
- Optional: egg slicer, small spatula
Ingredients
- 6 large eggs
- 2 tsp chili garlic paste (adjust to taste)
- 2 tbsp mayonnaise (or Greek yogurt/cream cheese)
- 1 tsp vinegar or lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- Optional toppings: paprika, chopped chives, sesame seeds, chili flakes
Instructions
- Boil Eggs: Cover eggs with cold water, bring to a boil, then reduce heat to a gentle simmer for 9–12 minutes. Transfer to ice bath.
- Peel Eggs: Gently tap and roll eggs to crack shells, then peel and pat dry.
- Prepare Filling: Slice eggs in half lengthwise, remove yolks. Mash yolks with chili garlic paste, mayonnaise, and vinegar/lemon juice until smooth. Season with salt and pepper.
- Taste & Adjust: Add more chili or garlic for desired heat.
- Fill Eggs: Spoon or pipe yolk mixture into egg whites.
- Garnish: Sprinkle with paprika, chives, sesame seeds, or chili flakes.
- Serve: Serve immediately or chill in the fridge for up to 3–4 days.
Notes
- Make Ahead: Boil and peel eggs ahead of time; fill just before serving.
- Spice Levels: Adjust chili garlic paste for mild, medium, or fiery eggs.
- Cheese Variations: Add a touch of cream cheese, feta, or Parmesan for richness.
- Storage: Store in an airtight container in the fridge for 3–4 days. Do not freeze.
- Presentation Tip: Use a piping bag for a polished look or spoon for rustic charm.