Description
This Spicy Chili Garlic Deviled Eggs recipe delivers a fiery kick to the classic appetizer. Perfectly boiled eggs filled with a creamy, flavorful mixture of yolks, mayonnaise, sriracha, and garlic, then garnished with fresh herbs and optional chili flakes for extra heat. Ideal for parties or a tasty snack, this recipe is easy to prepare and gluten-free.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha or hot chili sauce (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon rice vinegar or lemon juice
Garnish
- 1 teaspoon chopped fresh chives or parsley
- Optional chili flakes for extra heat
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then cover the pan, remove it from the heat, and let the eggs sit for 10 minutes to cook through.
- Cool and Peel: Drain the hot water and transfer the eggs to an ice bath. Let them cool for about 5 minutes to stop the cooking process, then peel the eggs carefully.
- Prepare Yolks Mixture: Slice the peeled eggs in half lengthwise and remove the yolks into a small bowl. Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, sriracha, garlic powder, salt, black pepper, and rice vinegar or lemon juice until the mixture is smooth and creamy.
- Fill Egg Whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves evenly.
- Garnish and Serve: Garnish the filled eggs with chopped fresh chives or parsley and sprinkle with optional chili flakes for an added fiery kick. Serve immediately or refrigerate until ready to serve.
Notes
- Adjust the amount of sriracha or chili flakes based on your preferred spice level.
- For a smoother filling and a neat presentation, use a piping bag or a plastic bag with a corner cut off to fill the egg whites.
- These deviled eggs can be prepared a few hours ahead and kept covered in the refrigerator for convenience.
