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Picture this: a platter of creamy, smoky deviled eggs with a fiery kick that lingers just long enough to make you reach for another. These Hot Chili Deviled Eggs aren’t your grandma’s picnic staple—they’re a bold, spicy twist that’ll have your guests begging for the recipe. Trust me, these little flavor bombs are the life of the party, whether you’re hosting game night or just craving a snack with attitude.
Why You’ll Love Hot Chili Deviled Eggs
Versatile: These eggs are the ultimate crowd-pleaser. Serve them at brunch, potlucks, or as a midnight snack (no judgment here). They’re equally at home on a fancy charcuterie board or a casual backyard spread.
Budget-Friendly: Eggs, mayo, and pantry spices do the heavy lifting. No exotic ingredients required—just big flavor on a small budget.
Quick and Easy: Boil, mix, fill, and devour. Even if you’re a kitchen newbie, you’ll look like a pro.
Customizable: Love heat? Add extra chili oil. Prefer tang? A squeeze of lime does wonders. Make it your own!
Crowd-Pleasing: The combo of creamy yolk filling and spicy chili oil is downright addictive. Warning: They disappear fast.
Ingredients in Hot Chili Deviled Eggs
Here’s what transforms humble eggs into a spicy sensation:
Eggs: The creamy canvas for all that fiery goodness.
Mayonnaise: Adds richness and helps bind the filling.
Chili Garlic Sauce: The secret weapon for a punchy, umami depth.
Green Onions: Fresh, crisp, and colorful—a must for garnish.
Hot Chili Oil: The star of the show! A blend of avocado oil, shallots, garlic, and two types of chili flakes for layered heat.
Optional Toppings: Bacon bits for crunch, extra green onions for freshness, or a drizzle of extra chili oil for drama.
(Full measurements in the recipe card below!)
Instructions
1. Boil and Peel Eggs: Cover eggs with cold water, bring to a boil, then simmer for 10 minutes. Transfer to ice water to cool, then peel.
2. Make the Filling: Halve eggs lengthwise, pop yolks into a bowl, and mash with mayo, chili garlic sauce, and salt. Whip until smooth.
3. Whip Up the Chili Oil: Heat avocado oil, then sauté shallots, garlic, and ginger until fragrant. Off heat, stir in red pepper flakes, gochugaru, salt, and sweetener. Let it infuse for 5 minutes.
4. Assemble: Pipe or spoon yolk filling into egg whites. Drizzle with chili oil and top with green onions.
5. Serve Immediately: Or chill for 30 minutes to let flavors meld (if you can wait that long).
Nutrition Facts
Servings: 8
Calories per serving: 120
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
How to Serve Hot Chili Deviled Eggs
– With Crudités: Balance the heat with cool cucumber or carrot sticks.
– On a Burger Bar: Surprise guests by adding them as a gourmet topping.
– With Chips: Scoop up extra filling with tortilla chips for a next-level bite.
– As a Appetizer: Pair with a crisp lager or margarita to tame the spice.
Additional Tips
Prep Ahead: Boil eggs and make chili oil up to 2 days in advance.
Spice Control: Reduce red pepper flakes for milder heat, or add a dash of cayenne for extra fire.
Storage: Keep leftovers (ha!) in an airtight container for up to 2 days.
Double the Batch: This recipe scales easily for hungry crowds.
FAQ Section
Q1: Can I use sriracha instead of chili garlic sauce?
A1: Absolutely! Sriracha adds a tangier kick—adjust to taste.
Q2: How do I prevent rubbery eggs?
A2: Don’t overcook! Ice-bath immediately after boiling for easy peeling.
Q3: Can I make these vegan?
A3: Swap eggs for firm tofu and mayo for vegan mayo—experiment with fillings!
Q4: What’s a substitute for gochugaru?
A4: Smoked paprika or regular chili powder works, but the flavor will differ.
Q5: Can I freeze deviled eggs?
A5: Not recommended—the texture turns watery.
Q6: How spicy are these?
A6: Medium heat! Adjust chili oil to your tolerance.
Q7: Can I use store-bought chili oil?
A7: Yes, but homemade adds deeper flavor.
Q8: Why avocado oil?
A8: High smoke point and neutral taste—but vegetable oil works too.
Q9: How far ahead can I assemble these?
A9: Up to 4 hours; add toppings last minute.
Q10: Any alternative toppings?
A10: Try crispy fried onions or a sprinkle of smoked sea salt.
Conclusion
These Hot Chili Deviled Eggs are the ultimate upgrade to a classic—fiery, creamy, and impossible to resist. Whether you’re spicing up a party or treating yourself, they’re proof that great things come in small (and spicy!) packages. Go ahead, make a double batch… you’ll thank me later.
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Hot Chili Deviled Eggs: 5 Spicy Twists for Your Next Party
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer, Snack
- Method: Boiled, Assembled
- Cuisine: Fusion, Asian-inspired
Description
These Hot Chili Deviled Eggs are next-level delicious with creamy yolks, spicy chili garlic sauce, and a fiery homemade chili oil drizzled on top. Bold, savory, and perfect for appetizers, parties, or a protein-packed snack! This creative twist on a classic deviled egg is one of those recipes to try if you love spice and flavor. Great for healthy recipes, simple high protein meals, and recipes appetizers and snacks.
Ingredients
Deviled Eggs:
- 8 eggs
- 1/3 cup mayonnaise
- 2 tablespoons chili garlic sauce
- 2 green onions, sliced (green parts only)
- Salt and pepper, to taste
Hot Chili Oil:
- 1/3 cup avocado oil
- 1 shallot, finely diced
- 3 cloves garlic, grated
- 1 tablespoon red pepper flakes
- 3 tablespoons gochugaru (Korean red pepper flakes)
- 1/2 teaspoon salt
- 1 tablespoon monk fruit sweetener
- 1 tablespoon ginger, grated
Optional Toppings:
- Bacon bits
- Extra sliced green onion
Instructions
- Boil Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Drain and cool under cold water, then peel.
- Make Chili Oil: Heat avocado oil in a pot over medium heat until it ripples. In a heat-safe (non-glass) bowl, add shallot, garlic, red pepper flakes, gochugaru, salt, monk fruit sweetener, and ginger. Carefully pour hot oil over the mixture— it will sizzle. Stir to combine and set aside.
- Prep Eggs: Slice a thin piece off the top and bottom of each egg so they stand flat. Cut eggs in half horizontally and gently squeeze out the yolks.
- Make Filling: In a bowl, mix yolks, trimmed whites, mayo, chili garlic sauce, green onions, salt, and pepper until smooth.
- Assemble: Pipe or spoon filling back into the eggs. Drizzle with hot chili oil and top with bacon bits and green onions if desired.
- Serve: Enjoy immediately or refrigerate until ready to serve.
Notes
- Use a spoon to help gently remove yolks without damaging the whites.
- Gochugaru adds a mild smoky heat; sub with extra red chili flakes if needed.
- For less heat, reduce the chili garlic sauce or skip red pepper flakes.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 135 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 100 mg