Spicy Chili Garlic Deviled Eggs That Taste Absolutely Incredible
A bold, creamy appetizer showcasing smoky heat and tangy brightness. These deviled eggs offer a perfect balance of flavors, enhanced with chili garlic sauce and a zesty kick of lemon for a crowd-pleasing twist.
- Prep Time: 15
- Cook Time: 10
- Total Time: 30
- Yield: 12 halves
- Category: Lunch
- Method: Boiling
- Cuisine: American Fusion
- Diet: Vegetarian
Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp chili garlic sauce (Gochujang or Sriracha)
1 tsp lemon juice
Salt and pepper (to taste)
Sweet paprika (for garnish)
Chopped green onions (for garnish)
Instructions
Place eggs in a pot, cover with water, and bring to a boil over medium-high heat.
Boil for 10 minutes, then transfer to an ice bath for 10 minutes.
Peel the eggs and slice each in half lengthwise; scoop out yolks.
Mash yolks and mix with mayonnaise, mustard, chili garlic sauce, lemon juice, and spices until smooth.
Fill egg white halves with the mixture using a spoon or piping bag.
Sprinkle paprika and green onions on top, then chill for 30 minutes before serving.
Notes
Use farm-fresh eggs for easier peeling.
Chill eggs fully before slicing to prevent breakage.
A piping bag ensures neater fillings.
Adjust chili garlic sauce quantity for desired heat.
Swap mayonnaise with Greek yogurt for a lighter version.
Try lime juice for a tropical flavor twist.