Save The first time I brought these to a potluck, my friend Sarah literally hovered over the plating, claiming halves before they even hit the table. There's something about that shimmer of red oil against the creamy yellow filling that makes people instinctively reach in, then do a delighted double-take at the crunch.
I started making these back when chili crisp first started appearing on every grocery store shelf. Now they're my go-to whenever I need something that feels familiar but still makes people lean in and ask, what's in these
Ingredients
- Large eggs: Room temperature eggs peel more cleanly after that ice bath shock
- Mayonnaise: Kewpie makes everything taste like it came from a restaurant kitchen
- Dijon mustard: Adds that sharp tang that cuts through all the richness
- Sriracha: Optional heat layer number one, if you want the filling to match the topping's energy
- Rice vinegar: Just a tiny pinch brightens everything without screaming vinegar
- Chili crisp: The star of the show, that oil-soaked crunch is non-negotiable
- Toasted sesame seeds: Nutty little pockets that make every bite interesting
- Fresh cilantro: Brings a fresh herbal note that cuts through the bold flavors
Instructions
- Boil the Eggs:
- Cover your eggs with cold water, bring to a rolling boil, then kill the heat and let them steep covered. This old restaurant trick prevents that rubbery white texture and gives you the most vibrant yolks.
- Ice Bath:
- Plunge those hot eggs into an ice water bath immediately. The shock separates the membrane from the white, making peeling feel almost satisfying instead of frustrating.
- Prep the Whites:
- Slice each egg in half lengthwise and gently coax those yolks into your mixing bowl. Arrange your white cups on whatever platter you're using, and try not to break any.
- Make the Filling:
- Mash those yolks until no lumps remain, then fold in your mayo, mustard, salt, pepper, and any optional heat or acid you're feeling. Taste and adjust; this is your filling now.
- Fill the Whites:
- Spoon or pipe that silky mixture into each waiting white half. I go for that classic swoop, but honestly, mounded and rustic looks just as inviting.
- Prepare the Topping:
- Mix your chili crisp with sesame seeds, soy sauce, and fresh garlic if you're using it. Let it hang out for a minute so those flavors can get friendly.
- Garnish and Serve:
- Drizzle that spicy, oily goodness over each egg, then hit them with chopped cilantro. Serve right away while that chili oil still glistens, or chill if you prefer them cold.
Save Last summer, I made a double batch for a rooftop hangout. Someone actually asked if I'd considered selling them, which I took as the highest possible compliment for something that's basically eggs and mayonnaise with a fancy hat on.
Perfecting That Boil
After years of frustrating peeling sessions, I've learned that fresh eggs are actually your enemy here. Use eggs that've been hanging out in your fridge for at least a week, and that ice bath step is mandatory, not optional.
Chili Crisp Game
Not all chili crisps are created equal, and I've tried plenty. My pantry rotation includes Lao Gan Ma for the classics, but I've also fallen hard for some small-batch varieties that add extra crunch or different spice profiles.
Make-Ahead Strategy
You can boil, peel, and slice everything up to a day ahead, just store the whites and filling separately. Even better, pipe that filling into a Ziploc, snip the corner, and you're literally minutes away from party time.
- Keep your whites covered with a damp paper towel so they don't dry out
- Bring everything to room temperature before filling; cold filling doesn't pipe as smoothly
- Wait until the very last second to add that chili oil topping
Save Watch these disappear faster than any other appetizer on the table.
Cooking Guide
- → How spicy are these chili garlic deviled eggs?
The heat level is adjustable with the amount of chili crisp and sriracha. The base version offers mild to medium spice that most palates enjoy, while extra red pepper flakes or hot sauce can intensify the fire.
- → Can I make these deviled eggs ahead of time?
Yes, prepare the filling and topping separately up to 24 hours in advance. Keep them refrigerated in airtight containers. Assemble the eggs just before serving to maintain the crispy texture of the chili garlic topping.
- → What's the best way to boil eggs for deviled eggs?
Place eggs in cold water, bring to a boil, then remove from heat and cover for 10-12 minutes. Immediately transfer to an ice bath to stop cooking and prevent green yolks. This method ensures perfectly set eggs that peel easily.
- → Can I substitute the chili crisp topping?
If chili crisp isn't available, mix crushed red pepper flakes with garlic-infused oil and a touch of sugar. You can also use sriracha mixed with mayonnaise for a creamier spicy topping that still delivers excellent flavor.
- → What beverages pair well with spicy deviled eggs?
Crisp white wines like Sauvignon Blanc or dry Riesling balance the heat beautifully. For beer lovers, cold lagers, pilsners, or Mexican-style light beers provide refreshing contrast. The effervescence also helps cleanse the palate between bites.
- → How do I prevent deviled eggs from sliding on the serving plate?
Arrange eggs on a bed of lettuce, arugula, or coarse salt. Alternatively, use a deviled egg tray with individual compartments. These methods keep eggs stable during transport and presentation at parties.