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Best Spicy Deviled Eggs Recipe - Chili Garlic Twist on Classic

These Spicy Chili Garlic Deviled Eggs put a bold twist on the classic party appetizer. Creamy yolks are blended with chili garlic sauce, mustard, and vinegar, then piped into tender egg whites for a flavor-packed bite that balances comfort with heat. Perfect for potlucks, game days, and gatherings, this recipe delivers restaurant-quality results in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 halves (6 eggs)
Course: Appetizer, Party Recipes
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise or Greek yogurt
  • 1 tsp chili garlic sauce Sriracha or sambal oelek
  • 1 tsp mustard Dijon or yellow
  • 1 tsp white vinegar
  • 1/4 tsp smoked paprika
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • Fresh parsley for garnish
  • Chili flakes optional

Method
 

  1. Place eggs in saucepan, cover with cold water by 1 inch. Bring to boil and cook for 10 minutes.
  2. Drain and transfer eggs to ice bath for 2–3 minutes to cool quickly.
  3. Peel cooled eggs gently, starting from the larger end.
  4. Slice eggs lengthwise, remove yolks, and place whites on serving plate.
  5. Mash yolks until smooth, then mix with mayonnaise, chili garlic sauce, mustard, and vinegar.
  6. Season with smoked paprika, salt, and black pepper. Taste and adjust heat if needed.
  7. Spoon or pipe filling into egg whites. Garnish with parsley and optional chili flakes.

Notes

Use eggs that are 7–10 days old for easier peeling. Don’t skip the ice bath—it prevents overcooking and makes peeling easier. For a milder version, reduce the chili garlic sauce.