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Spicy chili garlic deviled eggs arranged on white plate with parsley garnish and chili flakes

Spicy Chili Garlic Deviled Eggs Recipe

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 12 deviled egg halves
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and cook for 10 minutes.
  2. Drain and transfer eggs immediately to an ice bath for 15 minutes to stop cooking and ease peeling.
  3. Peel eggs under cool running water and slice lengthwise into halves.
  4. Remove yolks and mash them in a bowl until smooth.
  5. Add mayonnaise, chili garlic sauce, mustard, and vinegar to yolks and mix until creamy.
  6. Stir in smoked paprika, salt, and black pepper. Adjust seasoning to taste.
  7. Fill egg white halves with yolk mixture using a spoon or piping bag.
  8. 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.