Go Back

Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs with creamy yolk filling and glossy chili crisp on top. Hard-boiled eggs are halved, yolks are mashed smooth, then piped and finished with sesame, green onion, and crunchy chili crisp.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
ice bath (chill) 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup Kewpie mayonnaise
  • 1 tbsp chili garlic sauce
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 0.5 tsp sesame oil
Topping and garnish
  • 3 tbsp chili crisp
  • 0.25 cup toasted sesame seeds
  • 2 tbsp sliced green onions

Equipment

  • 1 cast iron skillet

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise; keep cut sides facing up so the filling stays tidy.
Make the spicy filling
  1. Mash the yolks with Kewpie mayonnaise, chili garlic sauce, soy sauce, rice vinegar, and sesame oil until smooth and glossy; the mixture should hold a soft ribbon when lifted.
  2. Pipe the filling into the egg whites, filling each well all the way to the edges.
Finish and serve
  1. Spoon a little chili crisp over each egg so the red oil lightly pools on top.
  2. Sprinkle with toasted sesame seeds and sliced green onions, then serve immediately for the crunch.

Notes

For the smoothest yolk filling, mash until the mixture looks uniformly pale and glossy before piping. Store assembled deviled eggs in the refrigerator up to 2 days; keep chili crisp for topping right before serving if you want maximum crunch. For a lighter option, use reduced-fat mayonnaise while keeping the chili garlic sauce and sesame oil the same for flavor.