Save to Pinterest My friend Anna brought these to a summer potluck last year and I literally hovered near the platter the entire evening. The combination of cool creamy filling and that sizzling spicy topping had me going back for thirds. When she finally shared the recipe I made them the very next weekend and my family was equally obsessed.
I made these for my dads birthday dinner and he who usually claims he does not like spicy food kept eating them and asking what exactly was in that topping. My mom admitted she ate three before anyone else even arrived because she could not stop snacking on them while they sat on the counter.
Ingredients
- 6 large eggs: Room temperature eggs peel more cleanly after boiling
- 2 tablespoons mayonnaise: Japanese Kewpie mayo makes the filling extra rich but regular mayo works perfectly
- 1 teaspoon Dijon mustard: Adds just the right amount of tang to cut through the richness
- Salt and black pepper: Freshly cracked pepper makes a noticeable difference here
- 1/2 teaspoon sriracha or hot sauce: Even if you do not love heat this little bit wakes up the filling
- 1/4 teaspoon rice vinegar or lemon juice: Brightens everything and keeps the filling from feeling too heavy
- Pinch of sugar: Just enough to balance the acid and heat
- 2 tablespoons chili crisp or chili garlic oil: This is what makes people ask for the recipe
- 1 teaspoon toasted sesame seeds: Toast them in a dry pan for extra nutty flavor
- 1 teaspoon soy sauce or tamari: Adds that savory umami depth to the topping
- Fresh cilantro or scallions: The pop of green makes them gorgeous and adds fresh flavor
Instructions
- Perfect the eggs:
- Place eggs in cold water bring to a boil then cover and let sit off the heat for 10 to 12 minutes. This method gives you that beautiful yellow yolk without any gray ring around it.
- Chill them fast:
- Drop the hot eggs straight into an ice bath and let them cool completely about 5 minutes. Cold eggs are so much easier to peel cleanly.
- Prep your canvas:
- Carefully peel the eggs and slice each one in half lengthwise. Gently scoop out those yolks into a mixing bowl and arrange the white halves on your serving platter.
- Make the filling sing:
- Mash the yolks with mayonnaise Dijon mustard salt pepper and sriracha until completely smooth. Stir in the rice vinegar and that pinch of sugar then taste and adjust seasoning.
- Fill them pretty:
- Spoon the filling into a plastic bag and snip off the corner for easy piping or use a small spoon. Fill each egg white half with a generous mound of the creamy mixture.
- Mix the magic topping:
- Whisk together the chili crisp sesame seeds soy sauce and optional garlic and red pepper flakes. Let this sit for a few minutes so the flavors meld together.
- Finish with flair:
- Spoon that spicy gorgeous topping over each filled egg right before serving. Scatter fresh cilantro or scallions on top and watch them disappear.
Save to Pinterest These have become my go to for whenever I need to bring something that feels special but does not require hours of prep. Last weekend I made a double batch for a game day gathering and honestly they were the first thing gone even before the main dishes.
Making Them Ahead
You can absolutely prep the filling and boil the eggs up to a day in advance. Just keep everything separated and store the egg whites and filling in airtight containers in the refrigerator. The topping actually gets better after a few hours in the fridge so mix that up ahead too.
Get Creative With Heat
Not everyone loves the same level of spice and I have learned to offer variations. Make half the batch with just a drizzle of regular chili oil and go heavy on the chili crisp for the other half. That way everyone gets to enjoy them at their preferred heat level.
Presentation Secrets
A piping bag gives you those beautiful swoops but honestly a spoon with a quick swirl works just fine. The real trick is wiping any smudges off the plate before serving and adding that final herb garnish right before guests arrive.
- Wipe the edges of each egg half with a damp paper towel for a clean look
- Sprinkle the garnish over the whole platter rather than each individual egg
- Set out a small spoon for serving so guests can help themselves without touching
Save to Pinterest These spicy little beauties have turned me into someone who actually looks forward to appetizers. Hope they become a staple in your kitchen too.
Recipe Questions & Answers
- → How far ahead can I make these?
Prepare the filling and topping separately up to 24 hours in advance. Keep refrigerated in airtight containers. Assemble just before serving to maintain the crispy texture of the chili garlic topping.
- → Can I reduce the spice level?
Absolutely. Omit the sriracha from the filling and reduce red pepper flakes. Use mild chili crisp or simply drizzle with garlic-infused oil instead of spicy chili crisp.
- → What's the best way to pipe the filling?
Use a piping bag fitted with a star tip for restaurant-style presentation. No bag? Fill a zip-top bag, snip one corner, and pipe. A spoon works perfectly fine for a rustic look.
- → Can I use store-bought chili crisp?
Yes, store-bought chili crisp or chili garlic oil works beautifully. Look for brands with crunchy bits for added texture. Adjust soy sauce accordingly since some brands are already salty.
- → How do I prevent eggs from overcooking?
Remove from heat immediately once boiling. Cover and let stand off-heat for 10-12 minutes. The residual heat perfectly cooks the yolks without developing that gray ring. Transfer to an ice bath promptly to stop cooking.