Description
These Spicy Chili Garlic Deviled Eggs are a flavor explosion! Combining the creamy classic with a kick of chili and garlic, they’re perfect for appetizers, snacks, or any gathering.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon sriracha or other chili sauce (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional garnishes: chopped chives, paprika, red pepper flakes
Instructions
- Place eggs in a saucepan and cover with cold water by about an inch.
- Bring water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 9-12 minutes.
- Drain hot water and immediately plunge eggs into an ice bath to stop the cooking process. Let them cool completely.
- Peel the cooled eggs and slice them in half lengthwise.
- Carefully scoop out the yolks into a medium bowl. Arrange the egg white halves on a serving platter.
- Mash the egg yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, sriracha, garlic powder, onion powder, salt, and pepper to the mashed yolks.
- Stir until the mixture is well combined and creamy. Taste and adjust seasonings as needed.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with chopped chives, paprika, or red pepper flakes, if desired.
Notes
- For perfectly boiled eggs, ensure they are fresh but not too fresh. Slightly older eggs are easier to peel.
- You can adjust the amount of sriracha or chili sauce to control the spice level.
- For a smoother filling, you can use a piping bag with a decorative tip.
- These deviled eggs can be made a few hours in advance and stored, covered, in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer/Snack
- Method: Boiling and Mixing
- Cuisine: American