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An overhead top-down angle of Spicy Chili Garlic Deviled Eggs place on a white simple plate with sliced chili and white onions all placed on a white marble kitchen counter.

Easy Spicy Chili Garlic Deviled Eggs

A bold and creamy appetizer featuring hard-boiled egg whites filled with silky, seasoned egg yolk paste and topped with fiery chili garlic oil and scallions.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs, hard-boiled Peeled and sliced in half
  • 3 tablespoons mayonnaise Creates a rich yolk base
  • 1 tablespoon chili garlic sauce Brings garlic heat to the filling
  • 1 teaspoon rice vinegar Adds necessary tang
  • 1 tablespoon crunchy chili oil Drizzled over the tops
  • 2 tablespoons green scallions, sliced For fresh garnish

Equipment

  • 1 Saucepan For boiling eggs
  • 1 Mixing bowl For mashing yolks
  • 1 Piping bag For filling egg whites cleanly

Method
 

  1. Slice hard-boiled eggs in half lengthwise cleanly and place whites on a serving platter.
  2. Pop yolks into a mixing bowl and mash with a fork until fine crumbs form.
  3. Whisk mayonnaise, chili garlic sauce, and rice vinegar into the yolks until silky smooth.
  4. Pipe or spoon the yolk filling generously into each empty egg white cavity.
  5. Spoon crunchy chili oil over each deviled egg to add shine and heat.
  6. Garnish with sliced green scallions across the plate for fresh flavor contrast.
  7. Chill stuffed eggs in the refrigerator for ten minutes before serving cold.

Notes

Chill the boiled eggs in an ice bath before peeling to ensure smooth whites without torn edges. Add chili oil right before serving to maintain crispness.