Irresistibly Spicy Chili Garlic Deviled Eggs to Wow Your Guests

These Spicy Chili Garlic Deviled Eggs are a low-effort masterpiece, perfect for impressing guests with their creamy texture and a hint of heat.

Print Pin

Course: Appetizers

Cuisine: American

Keyword: appetizers, Deviled Eggs, easy recipes, Party Food, Spicy Chili Garlic Deviled Eggs, spicy recipes

Prep Time: 15

Cook Time: 30

Cooling Time: 10

Total Time: 55

Servings: pieces

Calories: 90kcal

6 large eggs the base of this appetizer, perfect for a creamy filling.
3 tablespoons mayonnaise adds richness and creaminess to the mixture.
1 teaspoon Dijon mustard brings a subtle tang that balances the flavors.
1 teaspoon garlic powder enhances the flavorful kick you’ll love.
1 teaspoon chili garlic sauce adjust to taste for that spicy punch that defines this dish!
1 teaspoon white vinegar adds a slight acidity that brightens the filling.
to taste Salt essential for enhancing all the flavors.
to taste Freshly ground black pepper brings a touch of warmth and depth.

Paprika sprinkle on top for a pop of color and a hint of smokiness.
Sliced green onions adds a fresh crunch that elevates the dish.
Fresh cilantro leaves (optional) use for a burst of herbal flavor and vibrant appearance.

Start by placing 6 large eggs in a saucepan, covering them with cold water until there's about an inch above the eggs. Heat the pan over medium-high heat and bring the water to a rolling boil. Once boiling, cover the pan with a lid, remove it from the heat, and let the eggs sit undisturbed for 12-15 minutes for perfect hard-boiled eggs.
After the resting time, transfer the eggs into an ice bath—a bowl filled with ice and cold water. Allow the eggs to chill for about 5-10 minutes, preventing further cooking and making peeling easier.
Once cooled, gently tap each egg on a hard surface to crack the shell. For optimal peeling, peel the eggs under running water.
Slice each peeled egg in half lengthwise and scoop out the yolks into a mixing bowl. Place the empty egg whites on a serving platter.
In the bowl with the yolks, add mayonnaise, Dijon mustard, garlic powder, chili garlic sauce, and white vinegar. Season with salt and freshly ground black pepper to taste. Mash and mix until smooth and creamy.
Fill the egg whites with the yolk mixture using a spoon or piping bag for a beautiful presentation.
Dust the filled eggs with paprika and top with sliced green onions and cilantro leaves for added freshness.
Serve immediately for a delightful appetizer or refrigerate until ready to serve.

These deviled eggs can be stored in an airtight container in the fridge for up to 3 days. Do not freeze, as it may change the texture.