Description

Spicy Chili Garlic Deviled Eggs are a bold twist on the classic appetizer, combining creamy yolk filling with a punch of chili garlic sauce for heat and flavor. Perfect for parties or spice-loving snackers.

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp chili garlic sauce (like Huy Fong)
1/4 tsp salt
1/8 tsp black pepper
Chopped chives or green onions for garnish
Smoked paprika for garnish (optional)

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Instructions

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes.
Transfer eggs to an ice bath to cool completely, then peel.
Slice eggs in half lengthwise and remove yolks to a bowl. Mash yolks with mayonnaise, Dijon mustard, chili garlic sauce, salt, and pepper until smooth.
Spoon or pipe the yolk mixture back into the egg whites.
Garnish with chopped chives or green onions and a sprinkle of smoked paprika if desired.
Refrigerate until ready to serve.

Notes

Adjust chili garlic sauce to taste for more or less heat.
Use a piping bag for a cleaner presentation.
These are best served chilled and within 24 hours.