Description

Turn ordinary deviled eggs into a fiery, flavor-loaded bite with these chili-garlic–boosted beauties. The filling stays luxuriously smooth and creamy, while the topping packs crunch, heat, and a savory punch that makes each egg half unbelievably addictive. They’re awesome for gatherings, quick snacks, or anytime you want something small but seriously bold.

Ingredients

Scale

Eggs & Filling

6 large eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste

Chili-Garlic Crunch

2 tablespoons chili crisp or chili garlic oil
1 teaspoon toasted sesame seeds
1 small garlic clove, minced (optional)
1/2 teaspoon soy sauce or tamari
Fresh cilantro or scallions, finely chopped
A pinch of red pepper flakes (optional)

Optional Flavor Boosts

1/2 teaspoon sriracha or any hot sauce
1/4 teaspoon rice vinegar or lemon juice
A tiny pinch of sugar

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Instructions

Cook the Eggs: Set your eggs in a saucepan and cover them with cool water. Bring the pot to a strong simmer, turn off the heat, cover, and let the eggs rest for about 10–12 minutes. Move them into an ice bath to chill completely and stop the cooking.
Prep the Halves: Once cool, peel the eggs gently. Slice each one lengthwise and place the yolks into a bowl.
Mix the Filling: Mash the yolks until they’re crumbly, then blend in the mayo, Dijon, salt, and pepper. If you want a touch more tang or heat, stir in the vinegar or sriracha. Keep mixing until the texture turns silky.
Fill the Whites: Scoop the yolk mixture into a piping bag—or simply spoon it—back into the egg white halves.
Make the Spicy Topping: In a small bowl, combine the chili crisp, sesame seeds, soy sauce, and garlic. Give it a taste and tweak with a pinch of sugar or red pepper flakes if you want more heat or sweetness.
Finish & Serve: Spoon or drizzle the chili mixture over the deviled eggs, then scatter a little cilantro or sliced scallion on top. Serve right away for the best texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner