If you want a classic snack with a spicy upgrade, these Spicy Chili Garlic Deviled Eggs are perfect. They’re creamy, tangy, and packed with garlic heat and chili flavor—great for parties, snacks, or protein-rich appetizers.
Simple to make, but full of bold flavor.
Why You’ll Love This Recipe
These deviled eggs are creamy, spicy, and satisfying.
High protein snack
Quick and easy
Bold chili garlic flavor
Perfect party appetizer
Low carb friendly
Ingredients You’ll Need
Eggs
6 large eggs
Filling
3 tablespoons mayonnaise (or Greek yogurt for lighter option)
1 teaspoon Dijon mustard
1 teaspoon chili garlic sauce (or sriracha)
1 teaspoon lemon juice or vinegar
1 small garlic clove (finely grated)
Salt and black pepper to taste
Toppings
Paprika
Chili flakes
Chopped green onions
Sesame seeds (optional)
How to Make Spicy Chili Garlic Deviled Eggs
Place eggs in a pot and cover with water. Bring to a boil, then turn off heat and let sit for 10–12 minutes.
Cool eggs in ice water, then peel.
Slice eggs in half and remove yolks.
In a bowl, mash yolks with mayonnaise, mustard, chili garlic sauce, lemon juice, garlic, salt, and pepper until smooth.
Assemble
Spoon or pipe filling back into egg whites.
Sprinkle with paprika, chili flakes, and green onions.
How to Serve
Serve chilled as a snack, appetizer, or party plate.
Tips for Best Results
Use slightly older eggs for easier peeling. Adjust spice level to taste. Mash filling until smooth for best texture. Chill before serving for best flavor.
Variations
Add crispy bacon bits for extra flavor. Use avocado instead of mayo for a creamy twist. Make it extra spicy with more chili sauce. Add soy sauce for an Asian-style version.
Storage
Store in the fridge for up to 2 days in an airtight container.
Final Thoughts
Spicy Chili Garlic Deviled Eggs are a bold, creamy, and protein-packed twist on a classic appetizer. They’re quick, flavorful, and guaranteed to stand out at any table.
