Description
These Spicy Chili Garlic Deviled Eggs take the classic appetizer to a whole new level with bold heat, smoky paprika, and tangy flavors. Perfect for parties, brunches, or game day spreads, they’re creamy, fiery, and guaranteed to impress your guests.
Ingredients
Scale
- 6 large eggs (7–12 days old for easier peeling)
- 3 tablespoons mayonnaise (or substitute with Greek yogurt)
- 1 teaspoon chili garlic sauce
- 1 teaspoon mustard (Dijon optional)
- 1 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley (garnish)
- Extra chili flakes (optional garnish)
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and cook for 10 minutes.
- Drain and transfer eggs immediately to an ice bath for 15 minutes to stop cooking and ease peeling.
- Peel eggs under cool running water and slice lengthwise into halves.
- Remove yolks and mash them in a bowl until smooth.
- Add mayonnaise, chili garlic sauce, mustard, and vinegar to yolks and mix until creamy.
- Stir in smoked paprika, salt, and black pepper. Adjust seasoning to taste.
- Fill egg white halves with yolk mixture using a spoon or piping bag.
- Garnish with parsley and chili flakes. Arrange on a serving platter and serve immediately.
Notes
For less heat, reduce chili garlic sauce or substitute with sweet chili sauce. Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled & Assembled
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 145
- Sugar: 0g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 372mg
Keywords: deviled eggs, spicy deviled eggs, chili garlic eggs, appetizer recipe, party food