Description
Spicy Chili Garlic Deviled Eggs are a bold, flavorful twist on the classic deviled egg recipe. With a creamy filling enhanced by spicy chili garlic sauce, tangy vinegar, and a hint of smoked paprika, these deviled eggs offer a delicious combination of savory and spicy flavors. Perfect for parties, barbecues, or as a unique snack, they’re sure to be a crowd favorite. Garnished with fresh cilantro, chili flakes, and sesame seeds, these eggs pack a punch in every bite.
Ingredients
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6 large eggs
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3 tablespoons mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon white vinegar (or lemon juice)
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1 tablespoon chili garlic sauce (adjust to taste)
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1/4 teaspoon smoked paprika
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Salt and pepper, to taste
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1 teaspoon fresh cilantro or parsley, chopped (for garnish)
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1 teaspoon chili flakes (optional, for extra spice)
- 1–2 teaspoons sesame seeds (optional, for garnish)
Instructions
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Cook the eggs:
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Place the eggs in a medium saucepan and cover with water. Bring to a boil, then reduce the heat and let simmer for 10-12 minutes.
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Transfer the eggs to an ice water bath for 5 minutes, then peel and slice in half lengthwise.
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Prepare the filling:
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Carefully remove the yolks and place them in a medium bowl. Mash the yolks with a fork until smooth.
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Add mayonnaise, Dijon mustard, white vinegar, chili garlic sauce, smoked paprika, salt, and pepper. Stir until the mixture is creamy. Taste and adjust the seasoning for heat and tang.
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Fill the egg whites:
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Spoon or pipe the creamy yolk mixture into the hollowed egg whites.
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Garnish and serve:
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Garnish with fresh cilantro or parsley, chili flakes for extra heat, and sesame seeds for added crunch.
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Serve immediately or refrigerate until ready to serve.
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Notes
For extra heat, try using sriracha sauce instead of chili garlic sauce.Add mashed avocado to the yolk mixture for a creamy twist.You can blend the yolks and mayonnaise mixture in a food processor for an even smoother filling.
