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Spicy Chili Garlic Deviled Eggs served on a platter, garnished with chili flakes.

Spicy Chili Garlic Deviled Eggs

These spicy deviled eggs combine creamy yolk with chili and garlic for an exciting twist on a classic appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the deviled eggs
  • 6 large eggs For best results, use fresh eggs.
  • 1 tablespoon soy sauce
  • 1 tablespoon mayonnaise Add more for a creamier texture.
  • 1 teaspoon chili paste or sriracha Adjust amount based on spice preference.
  • 1 clove garlic, minced Toast for added flavor.
  • 1 teaspoon vinegar A splash added to the boiling water helps with peeling.
  • to taste Salt and pepper
  • to taste Chopped green onions for garnish Optional, for garnish.

Method
 

Preparation
  1. Place the eggs in a pot and cover them with water. Bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes.
  2. Transfer the eggs to ice water to cool.
  3. Once cooled, peel the eggs and slice them in half lengthwise.
Mixing
  1. In a bowl, mix the yolks with soy sauce, mayonnaise, chili paste, minced garlic, vinegar, salt, and pepper until smooth.
Assembly
  1. Spoon or pipe the mixture back into the egg whites.
  2. Garnish with chopped green onions.
  3. Serve chilled.

Notes

These deviled eggs are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 3 days. No need to reheat; enjoy them cold.