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This spiced-up deviled egg combo gives a fresh punch to the usual version. That garlicky chili sauce just kicks up enough heat to wake up the whole dish without taking over.
I've been making these spicy eggs since my chef buddy showed me the magic of his chili garlic sauce trick. Now they're the family get-together favorite and folks always ask me how I do it before they leave.
Irresistible Ingredients
- Crispy fried onions: pop these on top for a fun crunch—makes every bite exciting
- Smoked paprika: sprinkle as garnish to bring a smooth, surprising depth
- 1 and a half tablespoons chili garlic sauce: toss in more or less depending on how much spice you want
- 1/3 cup mayonnaise: use a good-quality one for a richer flavor
- 12 large eggs: go with slightly older eggs for easier peeling and a creamy filling
Step-By-Step Simple Directions
- Finishing Touches:
- Dust the eggs with smoked paprika and top each one with some crispy onions. Eat right away or chill them until you're ready. The flavors get even better if they've had a few hours to rest.
- Filling the Eggs:
- Grab a spoon or a piping bag and pack those whites full. If you want them to look fancy, go for a star nozzle on your bag—that's what gets you those pretty ripples on each egg.
- Mixing the Filling:
- Mash up the yolks with a fork, stir in mayo and chili garlic sauce till it's super smooth. Taste-test and add more sauce if you're up for extra heat. The filling shouldn't be too runny, but still soft enough to shape easily.
- Prepping the Yolks:
- Peel the eggs gently, cut in half lengthwise, and slip out the yolks without busting up the whites. Set the whites aside for later, let the yolks fall into a mixing bowl.
- Cooking the Eggs:
- Set your eggs in a pot, cover with cold water. Bring to a boil then dial down the heat, simmer for ten minutes right on the dot. Scoop ‘em into icy water so they cool fast and peel cleanly. Hitting that cook time nails the jammy, soft set yolks that make these eggs shine.
The whole wow-factor here is down to your chili garlic sauce. I always grab the Huy Fong one with the green lid. You'll end up reaching for it everywhere after this—the balance of heat and garlic just works.
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Make-Ahead and Storing
Whip these eggs up a day early if you want, but hold off on adding the fried onions till serving so they stay crisp. Keep them sealed up tight in the fridge. If the tops dry out a bit, swipe a damp brush on before you set them out and they'll look fresh again.
Tasty Twists
To make things extra creamy, swap some mayo for softened cream cheese. Wanna go Asian? Drizzle in some toasted sesame oil and toss a few sesame seeds on top. And for green lovers, chopped chives or cilantro add a cool bite and balance the chili perfectly.
Pairing and Plating
Pair these with lightly hoppy craft beers or a dry white wine like Sauvignon Blanc. Want presentation that pops? Lay the eggs on fresh arugula and add lime wedges for a zesty squeeze at the table. At bigger parties, I put them on a tiered stand—they get snapped up fast and always look impressive.
Frequently Asked Questions
- → How can I tweak the spice level?
Put in more garlic chili sauce for extra heat, or cut back if you'd like a milder taste.
- → Can I switch out garlic chili sauce?
Sure, go for Sriracha or use chopped garlic and chili separately as alternatives.
- → What ensures a silky filling?
Blend the yolk mixture well using a whisk or a blender until it's perfectly smooth.
- → How long do stuffed eggs stay fresh in the fridge?
Keep them in an airtight container for up to 1–2 days for best freshness.
- → Can I prep them ahead of time?
Absolutely! You can have the eggs and filling ready a few hours earlier, then fill them just before eating for maximum freshness.