Spicy Chili Garlic Deviled Eggs (Printer-Friendly)

Creamy stuffed eggs topped with sizzling chili garlic crisp and sesame seeds for a spicy crunch.

# What You'll Need:

→ Eggs & Filling

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→ Spicy Chili Garlic Topping

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→ Garnish

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# Method:

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 to 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 Suggestions:

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  • The texture game here is unreal, crispy and creamy in every single bite
  • People will assume you spent way more time on these than you actually did
  • The heat level is completely customizable based on your crowd
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  • Overcooked eggs with green-grey yolks will ruin this completely
  • Letting the eggs sit covered off heat is the real secret to easy peeling
  • The chili crisp needs to be well stirred before spooning
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  • Buy chili crisp with visible oil and crunchy bits for best results
  • Wipe your knife between eggs to keep the whites pristine
  • Fresh eggs are actually harder to peel, so use slightly older ones
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