Description
These deviled eggs take the classic version up a notch with chili-garlic sauce, smoked paprika, and a touch of crunch. They’re bold, addictive, and great for parties, meal prep, or snacking.
Ingredients
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12 large eggs
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⅓ cup mayonnaise
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1–1½ tbsp chili garlic sauce (adjust to spice level)
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½ tsp smoked paprika (plus extra for garnish)
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Salt & black pepper, to taste
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2 garlic cloves, very finely minced or grated
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Optional toppings:
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Crispy fried onions
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Chopped green onions or chives
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Chili flakes for extra heat
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Instructions
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Boil the Eggs
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Place eggs in a pot and cover with cold water.
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Bring to a boil, then reduce heat and simmer for 9–10 minutes.
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Immediately transfer eggs to an ice bath and cool completely.
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Peel & Slice
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Peel the cooled eggs.
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Slice each egg in half lengthwise.
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Gently remove the yolks and place them in a bowl.
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Make the Filling
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Mash the yolks until smooth.
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Add mayonnaise, chili garlic sauce, minced garlic, smoked paprika, salt, and pepper.
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Mix until creamy. Taste and adjust seasoning or heat as needed.
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Fill the Egg Whites
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Spoon or pipe the spicy yolk mixture back into the egg whites.
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Garnish & Serve
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Dust lightly with extra smoked paprika.
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Add crispy fried onions, chives, or chili flakes if desired.
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Chill if serving later, or serve immediately.
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Notes
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Ice bathing the eggs helps them peel cleanly.
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Mash the yolks thoroughly for the smoothest filling.
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Add chili garlic sauce slowly — it can get spicy quickly.
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Piping the filling makes them look extra neat.