These spicy garlic-chili deviled eggs will change how you think about party appetizers. The chili garlic sauce creates this perfect balance of heat and umami that makes every bite completely addictive.
The secret is chili garlic sauce, which delivers this perfect punch of heat and umami that transforms basic deviled eggs into something worth making. I’ve tested every ratio, and this amount gives you serious flavor without making anyone cry. The crispy fried onions on top aren’t just garnish – they add this addictive crunch that makes each bite completely different.
Here’s the pro move that changes everything: ice bath immediately after boiling. No gray rings, no rubbery whites, just perfect eggs every single time. Fair warning: make a double batch. These disappear faster than any appetizer has a right to.
🔪 Ingredients & Tools You’ll Need
For the spicy Deviled Eggs
- Eggs
- Mayonnaise
- Thai Chili Garlic Sauce: Chili garlic sauce (like Huy Fong brand with the green lid) is typically found in the Asian section of most grocery stores.
- Crispy fried onions, for topping
- Smoked paprika, optional for garnish
Equipment
- Saucepan with lid
- Mixing bowl
- Slotted spoon
- Fork (or food processor for smoother filling)
- Piping bag or small spoon
📝 Step-by-Step Instructions for Perfect Deviled Eggs
- Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce the heat and simmer until cooked through. Transfer the hard boiled eggs immediately to a bowl of ice water to stop the cooking process.
- Make the filling: Peel eggs and slice them in half lengthwise. Pop yolks into a small bowl. Mash with a fork, then stir in mayonnaise and chili garlic sauce until smooth. Adjust seasoning to taste.
- Fill the whites: Spoon or pipe the yolk mixture into the egg white halves.
- Garnish: Dust with smoked paprika (if using) and finish with crispy fried onions.
🔄 Substitutions & Flavor Variations
- Spice swap: Sriracha or gochujang can stand in for chili garlic sauce.
- Crunch twist: Swap fried onions for crispy bacon bits or toasted panko.
- Herb it up: Add chopped chives, cilantro, or parsley for freshness.
💡 Meat Nerd Tips
- Cold shock: An ice bath immediately after cooking makes peeling eggs way easier.
- Go smooth: Pulse yolks, mayo, and chili garlic sauce in a food processor for ultra-creamy filling.
- Pipe it pretty: Use a piping bag or zip-top bag for clean presentation.
- Adjust the heat: Start mild, then taste and add more chili garlic sauce as needed.
- Extra punch: Add a little garlic powder to boost flavor.
- Crispy edge: Fry your own shallots instead of using store-bought onions.
- Egg tip: Older eggs peel a lot easier – avoid super fresh ones for deviled eggs.
🍽️ Serving Suggestions
- Perfect for holiday spreads, BBQs, or tailgate tables.
- Pair with smoked brisket, ribs, or pulled pork for a bold appetizer lineup.
- Add to a deviled egg tray alongside classic and other flavored versions for variety.
🧊 Leftovers and Storage
- Make ahead: Boil and peel eggs up to 2 days in advance.
- Filled eggs: Best eaten the day they’re made, but they’ll hold up in the fridge for 1 day in an airtight container.
- Store properly: Keep in a covered container so the onions don’t go soggy.
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Spicy Deviled Eggs Recipe with Thai Chili Garlic Sauce
Recommended Equipment
- Saucepan with lid
- mixing bowl
- Slotted spoon
- Fork (or food processor for smoother filling)
- Piping bag or small spoon
Ingredients
- 7 large eggs
- ⅓ cup mayonnaise or avocado mayo
- 1 tbsp Thai chili garlic sauce adjust to taste
- Crispy fried onions for topping
- Smoked paprika optional for garnish
Instructions
Boil the Eggs
- Carefully place the eggs in a saucepan, cover with cold water, and bring to a boil.
- Once boiling, reduce heat and simmer for 9 to 10 minutes.
- Transfer immediately to a bowl of ice water to cool completely.
Prepare the Filling
- Peel the eggs and slice them in half.
- Gently remove the yolks with a spoon and place in a bowl.
- Mash the yolks with a fork, then mix in mayonnaise and chili garlic sauce until smooth and creamy.
Fill the Egg Whites
- Spoon or pipe the spicy yolk mixture back into the egg white halves.
Garnish
- Sprinkle with smoked paprika and top with crispy fried onions.
Notes
- Ice bath after boiling makes eggs much easier to peel.
- Start mild with chili garlic sauce, then add more to taste.
- Use older eggs, about a week old, as they peel easier than fresh ones.
- Where to find Thai chili garlic sauce (Huy Fong brand, green lid) in the Asian or international aisle of most grocery stores.
Nutrition
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❓ FAQs For Spicy Deviled Eggs
Yes, but keep the filling and whites separate. Assemble just before serving for the best texture.
Slice a tiny sliver off the bottom of each egg white half to create a flat base.
We firmly believe Miracle Whip makes the best deviled eggs. But Greek yogurt or sour cream can replace some or all of the mayo, tho the flavor will be tangier.
Yes, try Sriracha, hot sauce, or even harissa for a different heat profile.
Eat within 2 days, stored covered in the fridge.
