I’m excited to share my take on Spicy Chili Garlic Deviled Eggs—a bold twist on the classic deviled egg where creamy yolk filling is elevated with chili garlic sauce, smoke, and crunchy garnish.

Spicy Chili Garlic Deviled Eggs

Why I’ll Love This Recipe

I love turning ordinary deviled eggs into something with real kick. The chili garlic sauce infuses the yolk mixture with heat and depth, while the crispy fried onions and a sprinkle of smoked paprika bring texture and aroma. It’s easy to prepare yet delivers big flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large eggs
mayonnaise
chili garlic sauce (adjustable for spice)
Dijon mustard
smoked paprika (for garnish)
crispy fried onions (for topping)
salt and pepper

directions

I place the eggs in a pot, cover with cold water by about an inch, bring to a gentle boil, reduce heat to low, cover, and simmer for about 10–11 minutes. Then I transfer eggs to an ice bath to cool and make peeling easier.
I peel and halve the eggs lengthwise, then scoop the yolks into a bowl.
I mash the yolks with mayonnaise, chili garlic sauce, and Dijon mustard until the filling is smooth and creamy. I season with salt and pepper, and taste to adjust chili garlic sauce as desired.
I spoon or pipe the yolk mixture back into the egg whites. For a polished look, I often use a piping bag with a star tip.
I top each egg with a sprinkle of smoked paprika and crispy fried onions for crunch and flavor contrast.

Servings and timing

This recipe yields about 24 deviled egg halves (from 12 large eggs).
Total time is approximately 25–30 minutes, including boiling, cooling, filling, and garnishing.

Variations

I sometimes add chopped chives or green onions into the filling for freshness and color.
For extra smoky flavor, I’ll mix in chipotle powder or swap the mayo for chipotle-infused mayonnaise.
To balance the heat, I stir in a bit of honey for a sweet‑spicy profile.
I can swap in Greek yogurt or sour cream to lighten the filling and add tang.

storage/reheating

I store filled eggs in an airtight container in the refrigerator for up to 3 days. I keep crispy onion and paprika toppings separate until just before serving to maintain texture.
These aren’t suitable for freezing—they’re best enjoyed fresh.

FAQs

How spicy are these, and can I reduce the heat?

I find the spice level depends on the amount of chili garlic sauce I use. I start with 1–1½ tablespoons, but I can easily dial it down to 1 tablespoon or less if I want milder eggs.

Can I use sriracha instead of chili garlic sauce?

Yes, though chili garlic sauce adds garlic flavor that sriracha lacks. I can use sriracha or mix hot sauce plus a touch of minced garlic.

Can I make deviled eggs without mayonnaise?

Absolutely—I sometimes use Greek yogurt, mashed avocado, or sour cream in place of mayo for a lighter texture.

How do I prevent the filling from being grainy?

I make sure to mash the yolks very well or push them through a fine-mesh sieve for ultra-smooth filling before adding other ingredients.

Can these be made ahead of time?

Yes—I can prepare the boiled eggs and filling a day ahead and chill them separately. I’d pipe the filling and garnish just before serving to keep everything fresh.

Conclusion

I love these Spicy Chili Garlic Deviled Eggs for their creamy, fiery filling and satisfying crunch. They’re simple to make, flexible in spice level, and always appreciated at gatherings. When I make them, I savor every rich, smoky, spicy bite.