Go Back

Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs with a smooth yolk filling and glossy chili crisp topping. Boiled, chilled, piped filling with sesame oil flavor and a crunchy garnish for a bold appetizer bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Asian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs Use cold eggs straight from the fridge for even boiling.
deviled filling
  • 0.5 cup Kewpie mayonnaise
  • 1 tbsp chili garlic sauce
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 0.5 tsp sesame oil
topping and garnish
  • 3 tbsp chili crisp Spoon on right before serving for the best crunch.
  • 1 Toasted sesame seeds and sliced green onions for garnish Use as-is, or finely chop green onions for small bites.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise, then keep the halves ready to fill.
Make the spicy chili garlic filling
  1. Mash the yolks with Kewpie mayonnaise, chili garlic sauce, soy sauce, rice vinegar, and sesame oil until smooth. Continue mashing until the mixture looks glossy and evenly combined.
Fill and top
  1. Pipe the filling into the egg whites. Fill each half so the top is slightly mounded for a neat finish.
  2. Spoon a little chili crisp over each egg. Use a light layer so the chili crisp stays visible and glossy.
  3. Sprinkle with toasted sesame seeds and sliced green onions, then serve immediately. Add garnish right before serving to keep the topping crisp.

Notes

Pro tip: boil-to-stand timing is key—once you remove from the heat, start your 12-minute timer to keep yolks tender and not dry. Store assembled deviled eggs covered in the refrigerator for up to 2 days; add chili crisp and garnish just before serving for best crunch. Freezing is not recommended because the yolk filling texture changes. For a lower-sodium option, use low-sodium soy sauce and keep the chili garlic sauce the same.