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Spicy Chili Garlic Deviled Eggs have become my go-to for parties and casual family gatherings when I want something with a little kick. These are not your everyday deviled eggs—each bite packs creamy heat balanced by crunchy savory toppings. They disappear so fast it feels like I should always make a double batch
Ingredients
- Large eggs: provide a silky sturdy base and the freshest eggs peel most easily after boiling
- Mayonnaise: creates a luscious creamy filling so use full fat for best flavor
- Chili garlic sauce: brings heat and tang make sure you pick a brand with a fresh aroma for the best zing
- Smoked paprika: offers a smoky depth and bright red color always check the tin for freshness and aroma
- Crispy fried onions: add savory crunch and I recommend those found in the salad toppers aisle for optimal texture
Step-by-Step Instructions
- Prepare the Eggs:
- Place eggs in a saucepan cover with cold water and set over medium heat Let them come to a gentle boil then reduce heat and simmer for ten minutes Move eggs to an ice bath for at least five minutes Crack and peel carefully
- Halve and Remove Yolks:
- Slice eggs in half lengthwise and use a small spoon to gently scoop out yolks placing yolks in a mixing bowl Be careful not to tear the egg whites
- Make the Filling:
- Mash yolks with a fork until they look sandy Add mayonnaise and chili garlic sauce Mix everything together until totally smooth and pinkish in color Taste and adjust spiciness if needed
- Stuff the Eggs:
- Spoon or pipe filling into the hollows of each egg white half Aim for a generous mound in each one Clean up edges with a damp paper towel for a sharp look
- Garnish and Serve:
- Dust each egg with smoked paprika and sprinkle with crispy fried onions Serve immediately or chill until ready
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I always look forward to adding crispy onions since family members hover in the kitchen just waiting to sneak a few before the eggs reach the table These toppings really make the dish stand out
Storage Tips
Store deviled eggs in a single layer in an airtight container Refrigerate within two hours of making for food safety For best texture add crispy onions right before serving so they stay crunchy
Ingredient Substitutions
Greek yogurt or sour cream works in place of mayonnaise if you want a tangier lighter filling If chili garlic sauce is too spicy swap in sriracha or a milder hot sauce You can skip the crispy onions or replace them with chopped chives for a fresher finish
Serving Suggestions
Deviled eggs shine as part of a brunch spread hors doeuvres buffet or picnic box Sometimes I serve them with pickled vegetables and cured meats for an easy appetizer platter
A Little History
Deviled eggs date back to ancient Rome but spicy twists like chili garlic have only become popular recently I love blending classic comforts with new flavors for a dish that is both nostalgic and exciting
Recipe FAQs
- → How can I adjust the heat level in spicy deviled eggs?
Simply use less chili garlic sauce for milder eggs or add extra for more heat, tasting as you go for the perfect balance.
- → What’s the best way to make eggs easy to peel?
After boiling, cool eggs in an ice water bath for at least 10 minutes. This helps shells release easily from the whites.
- → Can I prepare these eggs ahead of time?
Yes, you can boil eggs and make the filling a day ahead. Assemble and add toppings just before serving to keep them fresh.
- → What can I use instead of crispy fried onions?
Try toasted panko breadcrumbs or finely chopped chives for a different texture and flavor boost.
- → Is smoked paprika essential for garnish?
Smoked paprika contributes a smoky aroma and vibrant color, but you can use regular paprika or omit it if preferred.