Spring is finally here and that means Easter brunch is just around the corner. You might be looking for a dish that stands out from the classic spread. These spicy chili garlic deviled eggs are the perfect bold twist you need right now.
They deliver a wonderful punch of flavor that your family will love. This recipe is fresh, light, and incredibly satisfying for any occasion. You can whip these up quickly without any kitchen stress at all.
Why This Recipe Is a Winner
This recipe is a total winner for your next spring gathering. It is packed with protein to keep everyone feeling full and happy. You only need a few simple pantry staples to make these shine. They are naturally low-carb and fit into a healthy reset perfectly.
The combination of chili garlic and rice vinegar is truly special. It creates a savory, umami-rich profile that feels restaurant-quality at home. Your guests will be impressed by the unique and vibrant flavors you created.
Simple Method
Making these eggs is actually very simple and completely doable for beginners. You will boil the eggs perfectly every single time with my method. Mashing the yolks takes just a minute of your effort. Even if you are a beginner, you can master these bold flavors easily.
Simple Ingredients
These ingredients are likely already sitting in your kitchen and ready to use.
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons chili garlic sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon Sriracha sauce
- 1/8 teaspoon fine sea salt
- 1 tablespoon finely chopped scallions for garnish
- 1/2 teaspoon toasted sesame seeds for garnish
Step-by-Step
- Place eggs in a single layer in a saucepan and cover with cold water by at least one inch.
- Bring water to a rolling boil over high heat, then immediately remove from heat, cover with a lid, and let stand for 12 minutes.
- Transfer eggs to an ice water bath for 5 minutes to cool completely and stop the cooking process.
- Peel eggs carefully and slice each egg lengthwise. Remove yolks and place them in a small mixing bowl.
- Mash yolks with a fork until a fine crumble is achieved, then incorporate mayonnaise, chili garlic sauce, rice vinegar, Sriracha, and salt until smooth.
- Transfer the yolk mixture into a piping bag fitted with a large star tip or a plastic bag with the corner snipped.
- Pipe the filling evenly into the cavities of the egg white halves.
- Garnish with chopped scallions and toasted sesame seeds and serve chilled.
Best Ways to Enjoy It
Place these on a pretty platter for your next spring brunch. They look beautiful with the bright green scallions sprinkled on top. Serve them alongside fresh fruit or a light garden salad. Your friends will definitely ask for the recipe before they leave.
How to Store Leftovers
Keep any leftover eggs in an airtight container in the fridge. They will stay fresh and tasty for up to two days. Do not freeze these, as the texture will change significantly. For the best results, keep them chilled until the very last moment.
Recipe Tips
- Don’t skip the ice bath for easier egg peeling every time.
- Use a piping bag for a professional look at your table.
- Adjust the Sriracha if you prefer a milder heat level today.
- Make the filling ahead of time to save precious morning minutes.
- Tap the eggs gently before peeling to loosen the shells easily.
- Choose older eggs for boiling as they peel much better.
Easy Flavor Ideas
- Swap mayonnaise for Greek yogurt for a lighter, tangier version.
- Add a dash of lime juice for a bright summer twist.
- Top with a slice of jalapeño for even more spicy heat.
FAQs
How do I prevent the green ring around the yolk?
The key is to follow the 12-minute timer exactly. Removing them from the heat prevents overcooking the delicate yolks. The ice bath also helps stop the cooking process immediately.
Can I make these the night before?
Yes, you can certainly boil and peel the eggs early. Store the whites and filling separately for the freshest appearance possible. Pipe the filling in just before your guests arrive.
I hope these spicy eggs bring a little extra joy to your spring table. They are such a fun way to enjoy a healthy, protein-rich snack. Enjoy every spicy bite with the people you love.
— Katie Wood
Ingredients
- 6 large egg s
- 3 tablespoons mayonnais e
- 2 teaspoons chili garlic sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon Sriracha sauce
- 1/8 teaspoon fine sea salt
- 1 tablespoon finely chopped scallions for garnish
- 1/2 teaspoon toasted sesame seeds for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by at least one inch.
- Bring water to a rolling boil over high heat, then immediately remove from heat, cover with a lid, and let stand for 12 minutes.
- Transfer eggs to an ice water bath for 5 minutes to cool completely and stop the cooking process.
- Peel eggs carefully and slice each egg lengthwise. Remove yolks and place them in a small mixing bowl.
- Mash yolks with a fork until a fine crumble is achieved, then incorporate mayonnaise, chili garlic sauce, rice vinegar, Sriracha, and salt until smooth.
- Transfer the yolk mixture into a piping bag fitted with a large star tip or a plastic bag with the corner snipped.
- Pipe the filling evenly into the cavities of the egg white halves.
- Garnish with chopped scallions and toasted sesame seeds and serve chilled.
