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A plate of deviled eggs topped with a chili garlic sauce and herbs, arranged on a light round dish placed on a beige cloth.
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Spicy Deviled Eggs Recipe with Thai Chili Garlic Sauce

These spicy deviled eggs will have people fighting over the last one. Forget bland, mayo-heavy filling - we're spiking these with chili garlic sauce for serious heat and topping them with crispy fried onions for crunch. They're ready in 25 minutes but disappear in 25 seconds. Perfect for when you want to bring something that actually gets people talking at parties.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 14 servings
Calories: 69kcal
Author: Kita Roberts

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.
    A plate of empty deviled egg whites is surrounded by bowls of hummus with chili oil, crispy onions, chili oil, and chopped cilantro on a gray surface.

Fill the Egg Whites

  • Spoon or pipe the spicy yolk mixture back into the egg white halves.
    A plate of deviled eggs with piped filling is surrounded by bowls of fried onions, chili oil, cilantro, and a piping bag on a gray surface.

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

Serving: 1serving | Calories: 69kcal | Carbohydrates: 0.5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 125mg | Potassium: 31mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 122IU | Calcium: 13mg | Iron: 0.4mg