These Chili Garlic Deviled Eggs are not your average appetizer.
They’re bold, creamy, and have just the right kick of heat thanks to chili garlic sauce.
I love making these for potlucks, brunch tables, or any time I want a crowd-pleasing bite that disappears fast.
The crispy fried onion topping adds a salty crunch that takes them completely over the top!
Why You’ll Love This Recipe
A spicy twist on classic deviled eggs
Quick to make and easy to prep ahead
Great for brunch, parties, or picnic snacks
Garnished with crunchy fried onions for added texture
Naturally low-carb and gluten-free!
Ingredient Highlights
Eggs – The creamy base for our deviled filling
Mayonnaise – Makes the yolk mixture ultra smooth and rich
Chili garlic sauce – Adds heat, tang, and big bold flavor
Smoked paprika – For a smoky, colorful finish
Crispy fried onions – Brings texture and savory depth to every bite
Pro Tips Before You Start
Start eggs in cold water and bring to a boil for even cooking
Use an ice bath to make peeling super easy
Want more heat? Add an extra dash of chili garlic sauce
Pipe the filling for a clean, elegant presentation
Top just before serving to keep the onions crisp
How to Make Spicy Chili Garlic Deviled Eggs
Step 1: Boil the Eggs
Place eggs in a large pot and cover with cold water.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Transfer eggs to an ice bath and let them cool fully.
Step 2: Prepare the Yolks
Peel eggs and slice in half lengthwise.
Scoop out yolks and place them in a bowl.
Step 3: Mix the Filling
Mash yolks with mayonnaise and chili garlic sauce until smooth and creamy.
Taste and adjust spice level to your preference.
Step 4: Fill the Egg Whites
Spoon or pipe the yolk mixture into the egg white halves.
For a neater finish, use a piping bag with a decorative tip.
Step 5: Garnish & Serve
Sprinkle smoked paprika on top.
Finish with crispy fried onions right before serving.
What to Serve It With
As part of a brunch spread with quiches and pastries
Alongside sliders or finger sandwiches at parties
On a charcuterie board with pickles, nuts, and cheeses
As a savory starter before a BBQ or grilled dinner
Paired with fresh veggies and dip for a light lunch
Variations & Substitutions
Swap chili garlic sauce for Sriracha or hot sauce
Use Greek yogurt instead of mayo for a lighter version
Add chopped chives or scallions for freshness
Skip fried onions and use crispy bacon bits or breadcrumbs
For extra tang, mix in a little Dijon or lemon juice
Storage & Make-Ahead Tips
Store in an airtight container in the fridge for up to 2 days
Best served the same day for crispy texture
Wait to garnish with fried onions until just before serving
Not freezer-friendly—eggs don’t thaw well
Make the filling ahead and assemble just before serving
FAQs
Can I make these deviled eggs ahead of time?
Yes! You can prep the eggs and filling a day in advance and store them separately.
Assemble just before serving.
What’s the best way to boil eggs for deviled eggs?
Start them in cold water, bring to a boil, then simmer for 10 minutes.
Ice bath afterward makes peeling a breeze!
Are they super spicy?
Not too spicy—just a warm kick!
You can adjust the heat by using more or less chili garlic sauce.
Can I make them without mayo?
You can substitute with plain Greek yogurt or a vegan mayo if preferred.
How do I get the filling super smooth?
Mash the yolks very well, or use a hand mixer or food processor for extra creamy results.
Can I double this recipe for a party?
Absolutely. Just keep the same proportions and prep in batches.
Do I have to use crispy onions?
Nope! They add texture, but you can skip or replace them with other toppings like smoked paprika alone.
Final Thoughts
These Chili Garlic Deviled Eggs are rich, creamy, and loaded with flavor.
The heat from the chili garlic sauce and the crunch of fried onions make them seriously addictive.
Whether it’s brunch, a backyard BBQ, or a holiday table, they’re always the first to go.
A bold twist on a timeless classic!
Spicy Chili Garlic Deviled Eggs
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 1 ½ tbsp chili garlic sauce adjust to taste
- Smoked paprika for garnish
- Crispy fried onions for topping
Tools Needed
- Large pot
- Mixing bowl
- Knife
- Piping bag optional
Instructions
- Place eggs in a large pot, cover with cold water, bring to boil, then simmer 10 mins.
- Cool eggs in an ice bath, then peel and slice in half.
- Scoop yolks into a bowl and mash with mayo and chili garlic sauce.
- Spoon or pipe filling into whites.
- Sprinkle with paprika and top with fried onions.
- Serve immediately or chill until ready to serve.
- See full steps with tips & photos → https://p4pd.org/spicy-chili-garlic-deviled-eggs/
Notes
- The spice level can be adjusted by increasing or reducing the chili garlic sauce.
- You can use Sriracha or gochujang for a different heat profile.
- Store leftovers in the refrigerator for up to 2 days, but add crispy onions just before serving to keep them crunchy.
