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Spicy Chili Garlic Deviled Eggs

These spicy chili garlic deviled eggs bring a bold twist to a classic appetizer. Creamy yolks mix with chili garlic sauce, mayo, and relish for a smooth, tangy bite with gentle heat. Perfect for brunch, snacks, or party platters.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American, Asian-Inspired
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

Deviled Eggs
  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tbsp chili garlic sauce
  • 1 tbsp sweet relish
  • 1 tsp rice vinegar
  • 1/8 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
For Topping
  • 1 tsp chili oil for drizzling
  • 1 tbsp green onions sliced
  • 1/4 tsp red chili flakes

Equipment

  • Saucepan
  • Mixing Bowl
  • Knife
  • Spoon or Piping Bag

Method
 

  1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil.
  2. Once boiling, remove the pan from heat, cover, and let the eggs rest for 10 to 12 minutes.
  3. Transfer the eggs into cold water and let them cool completely.
  4. Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a medium bowl while setting the whites aside.
  5. Mash the egg yolks with a fork until they become fine and crumbly.
  6. Add mayonnaise, chili garlic sauce, sweet relish, and rice vinegar to the yolks. Stir until the filling becomes creamy and smooth.
  7. Season with salt and black pepper and mix again to balance the flavor.
  8. Spoon or pipe the yolk mixture back into the egg white halves.
  9. Drizzle a small amount of chili oil over each deviled egg, then sprinkle with sliced green onions and chili flakes.
  10. Arrange on a serving platter and serve chilled or slightly cool.

Notes

You can prepare the egg whites and filling a day in advance and store them separately in the refrigerator. For a sweeter version, mix a small spoon of sweet chili sauce into the filling. Adjust the chili garlic sauce and chili flakes to make the eggs milder or hotter.