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You won't believe how much zing these Chili Garlic Deviled Eggs bring to the table. The bold chili garlic punch puts a new spin on the creamy favorite. It's my go-to snack when I want everyone buzzing about the food.
Back at my first potluck with these, the tray emptied while I was still putting it out. Now, folks always text me first to make sure I’m bringing the spicy ones.
Bold Ingredients
- Large eggs: make for great yolks and filling, grab ones that aren’t just bought to peel easier
- Mayonnaise: gives rich smoothness, swap for olive oil mayo if you want
- Dijon mustard: brings gentle tang to balance the spice, pick sugar-free if you can
- Chili garlic sauce: major flavor and heat, choose one that’s really garlicky and bright
- Lemon juice: lifts all the flavors, freshly squeezed is best
- Salt and pepper: season to your taste, start tiny and add more if you want
- Fresh chives: toss over the finished eggs, nice green crunch, or swap for scallion greens
- Smoked paprika: dust for smoky color, try Spanish smoked for more flavor
Simple Directions
- Finish and Serve:
- Dust a bit of smoked paprika over every filled egg, then add chives for a pop of green. Lay them out on a plate and serve chilled or right away.
- Stuff the Egg Whites:
- Either spoon or pipe the smooth filling into the egg whites. Don’t hold back—really fill them up for extra flavor.
- Mix the Filling:
- Cut eggs in half, drop yolks in a bowl, mash until smooth. Toss in mayo, mustard, chili garlic, lemon juice, salt, and pepper. Mix super well.
- Chill and Peel Eggs:
- Drop cooked eggs in icy water about five minutes so the shells come off clean. Roll and tap on the counter, then peel under water.
- Boil and Rest Eggs:
- Put eggs in a pot, cover with cold water, and bring to boil. Once bubbling, cover, turn off heat, and let sit 12 minutes. This way, yolks stay moist and mash easy.
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Watching people dig into these spicy eggs is the best. The chili garlic heat just sticks around in the nicest way. Even my grandma asked for this one—after tasting more than two dozen other deviled eggs over the years.
Smart Storage
Store these in a tightly sealed container in the fridge for two days. Hold off on chives and paprika until serving so they stay fresh. If they’ve been sitting out more than two hours, chill again before saving leftovers.
Easy Swaps
Want it mild? Go for a softer hot sauce or Sriracha with a pinch of sugar. No chives? Use diced dill pickles or parsley. No mayo? Greek yogurt works for a lighter bite.
Fun Ways to Serve
I love mixing these with other nibbles like crackers or olives. Try them at brunch, at a football get-together, or pack for a picnic—they’re simple to take on the go.
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Food Traditions
Deviled eggs have shown up at parties everywhere forever. This spiced-up version borrows the heat and flavors you find in Asian and Latin American dishes—makes them feel brand new.
Frequently Asked Questions About Recipes
- → What’s the trick for a smooth, creamy center?
Crumble the yolks real fine, then blend them slowly with mayo, mustard, and chili garlic sauce. You’ll get a super creamy finish this way.
- → How can you make them less spicy?
Cut back on the chili garlic sauce, or use basic hot sauce if you want to control the heat but keep the zing.
- → Got any ideas for toppings?
Chopped chives and a sprinkle of smoky paprika look great and taste awesome. Go for pickled onions if you're craving something tangy.
- → Is it possible to prep these in advance?
You bet! Put them together and chill for a couple hours. Toss on your toppings right before eating for the freshest look.
- → How do you peel boiled eggs without hassle?
Plop hot eggs into ice water when they're done. After they cool, the shells usually slip right off and you avoid sticky bits.