Spicy Chili Garlic Deviled Eggs

These Spicy Chili Garlic Deviled Eggs are a fast, showy appetizer that livens up potlucks and brunches with a bright and spicy kick.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 75

Main ingredients

6 pieces hard-boiled eggs Use eggs that are 7 to 10 days old for easier peeling.
3 tablespoons mayonnaise Use full-fat for best texture; Greek yogurt can substitute.
1 tablespoon mustard Dijon or yellow work; Dijon adds depth.
1 tablespoon chili garlic sauce Adjust to taste for heat; Sambal Oelek is a good substitute.
to taste salt Season to preference.
to taste pepper Season to preference.
to taste paprika Smoked paprika adds a savory note.
to taste chopped green onions Scallions or chives can substitute.

Preparation

Cut each hard-boiled egg in half lengthwise.
Gently lift out the yolks and place them in a medium bowl.
Mash the yolks with a fork until there are no lumps.
Add the mayonnaise, mustard, and chili garlic sauce. Season with salt and pepper.
Stir until the mixture is smooth and creamy, then taste and adjust the seasoning or heat level.

Assembly

Spoon the yolk mixture back into the egg white halves. For a cleaner look, use a piping bag or resealable plastic bag to pipe into each cavity.
Dust the filled eggs lightly with paprika and sprinkle chopped green onions on top.
Refrigerate for at least 15 minutes to chill and let flavors meld.

Serving: 1Calories: 75kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 150mg

For a creamier filling, add an extra teaspoon of mayonnaise. For a milder version, reduce the chili garlic sauce and add a pinch of sugar.

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