Why You’ll Love This Recipe

I love how these deviled eggs take a beloved classic and turn it into something bold and exciting. The chili garlic sauce gives me control over the heat, and the crispy fried onions add a satisfying crunch. Best of all, it’s a simple recipe—ready in under an hour, crowd-pleasing, and perfect for next-day prep.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 large eggs
⅓ cup mayonnaise
1 ½ tablespoon chili garlic sauce (adjust to my spice preference)
Smoked paprika, for garnish
Crispy fried onions, for topping

Directions

Place the eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer immediately to an ice bath to stop cooking and make peeling easier.
Peel and halve the eggs. Scoop the yolks into a bowl.
Mash the yolks with mayonnaise and chili garlic sauce until smooth and creamy. I taste and adjust the spice as needed.
Spoon or pipe the yolk mixture back into the egg whites.
Sprinkle with smoked paprika and top with crispy fried onions. I either chill or serve immediately.

Servings and timing

Servings: 24 deviled egg halves (12 eggs)
Prep time: ~15 minutes
Cook time: ~10 minutes
Total time: ~45 minutes

Variations

Sweet & Spicy: I stir in a teaspoon of honey.
Extra Smoky: I add chipotle powder or use chipotle mayo.
Herbaceous: I mix in chopped chives, parsley, or cilantro.
Cheesy Delight: I fold in Parmesan or feta.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 2 days. I don’t recommend freezing them since the texture changes. These are best enjoyed cold, so I chill before serving.

FAQs

1. Can I make these ahead of time?

Yes—I often prep the yolk filling and egg whites separately up to 2 days in advance. I combine them shortly before serving for the best texture.

2. How can I reduce the heat?

I sometimes use just 1 tablespoon of chili garlic sauce or swap in a mild sweet chili sauce.

3. Can I use something other than mayonnaise?

Definitely. I’ve substituted Greek yogurt, mashed avocado, or sour cream for a different flavor profile.

4. Are these freezer-friendly?

No—freezing ruins the creamy filling, so I stick to fresh or refrigerated storage.

5. What else can I garnish these with?

Besides fried onions, I enjoy toasted sesame seeds, sliced green onions, or even jalapeño slices.

Conclusion

I adore these Spicy Chili Garlic Deviled Eggs for their perfect balance of creamy, spicy, and crunchy. They’re quick to make, great for feeding a crowd, and endlessly customizable. Whether I’m prepping ahead or whipping them up at the last minute, they always disappear fast—and leave everyone asking for the recipe again.

Spicy Chili Garlic Deviled Eggs

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 24 deviled egg halves
Category: Appetizer
Method: Boiled
Cuisine: American
Diet: Vegetarian

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Description

These Spicy Chili Garlic Deviled Eggs are a bold twist on the classic appetizer. Featuring creamy yolks mixed with chili garlic sauce and topped with crispy fried onions, they offer a perfect balance of heat and crunch—ideal for parties or next-day prep.

Ingredients

12 large eggs
⅓ cup mayonnaise
1 ½ Tbsp chili garlic sauce (adjust to your spice preference)
Smoked paprika, for garnish
Crispy fried onions, for topping

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Instructions

Place eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer immediately to an ice bath to cool completely.
Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
Mash the yolks with mayonnaise and chili garlic sauce until smooth and creamy. Adjust the spice to taste.
Fill the egg whites with the yolk mixture using a spoon or piping bag.
Garnish with smoked paprika and crispy fried onions. Chill or serve immediately.