Chili Garlic Deviled Eggs
A fiery twist on classic deviled eggs, combining roasted garlic, chili paste, and smoked paprika for creamy, savory bites that pack the perfect punch.
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tbsp rice vinegar
- 3 garlic cloves roasted and minced
- 2 tsp chili paste Sriracha or sambal oelek
- 1 tsp smoked paprika
- Pinch of cayenne pepper optional
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh cilantro plus extra for garnish
- 1 tbsp finely diced red chili jalapeño or Thai bird’s-eye
- 1 tsp toasted sesame oil optional
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water by 1", add 1 tsp salt and a splash of vinegar. Bring to a gentle boil, then simmer 10 minutes.
- Ice bath: Transfer eggs to ice water for 10 minutes; peel under running water.
- Roast garlic: In a small skillet over medium heat, dry-roast garlic cloves until golden (3–4 minutes). Let cool and mince.
- Prepare yolk filling: Halve eggs; scoop yolks into a bowl. Mash through a fine sieve or fork until smooth.
- Mix filling: Stir in mayonnaise, Dijon mustard, rice vinegar, roasted garlic, chili paste, smoked paprika, cayenne, sesame oil, and half the cilantro. Season with salt and pepper; adjust heat.
- Assemble eggs: Pipe or spoon filling into each egg white half.
- Garnish: Top with diced red chili, cilantro leaves, and a light dusting of smoked paprika or chili powder.
Notes
- Make-Ahead: Boil and peel eggs up to 1 day ahead; store whites and filling separately. Assemble just before serving.
- Storage: Keep assembled eggs refrigerated up to 24 hours; best enjoyed within a day.
- Variations: Fold in 2 tbsp cream cheese for extra richness, or swirl in mashed avocado to replace part of the mayo for a green twist.