Spicy Chili Garlic Deviled Eggs (Printable)

Creamy deviled eggs topped with spicy chili garlic oil, sesame seeds, and fresh herbs for a fusion appetizer that packs heat and crunch.

# What You Need:

→ Eggs & Filling

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→ Spicy Chili Garlic Topping

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→ Garnish

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# How-To Steps:

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 10-12 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 chili garlic oil creates this incredible crunchy texture that makes regular deviled eggs seem boring
  • They come together in under 30 minutes but look like you put way more effort in
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  • Assembly timing matters because the chili oil makes the whites soggy if it sits too long
  • Room temperature filling pipes so much more smoothly than cold filling straight from the fridge
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  • Buy extra eggs because peeling deviled eggs is an art and you will want backups for any casualties
  • Let the filling come to room temperature for about 15 minutes before piping for the smoothest texture
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