Spicy Chili Garlic Deviled Eggs: The Ultimate Party Appetizer
Growing up, deviled eggs were a staple at every family gathering. But one day, my grandmother decided to spice things up — literally — and added a kick of chili and garlic. It instantly became everyone’s favorite! Every bite reminds me of those lively, laughter-filled afternoons. Want to bring a little excitement to your next meal? Try this simple yet bold recipe!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
-
6 large eggs
-
2 tablespoons mayonnaise
-
1 tablespoon sriracha sauce
-
1 teaspoon garlic powder
-
½ teaspoon chili powder
-
1 teaspoon Dijon mustard
-
Salt and pepper to taste
-
Chopped green onions or parsley for garnish
-
Paprika for sprinkling
Instructions
-
Boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Turn off the heat and let sit for 10-12 minutes. Then transfer to cold water.
-
Peel the eggs carefully and cut them in half lengthwise.
-
Scoop out the yolks into a bowl. Mash them with a fork.
-
Add mayonnaise, sriracha, garlic powder, chili powder, Dijon mustard, salt, and pepper to the yolks. Mix until smooth.
-
Spoon or pipe the mixture back into the egg whites.
-
Sprinkle a little paprika on top and garnish with green onions or parsley.
-
Chill in the fridge for 15 minutes before serving for the best flavor!
Notes
-
Use older eggs for easier peeling — fresh eggs are harder to peel cleanly.
-
Cool the eggs quickly in an ice bath after boiling; it stops the cooking and makes peeling much smoother.
-
Adjust the spice to your liking: add more sriracha for extra heat or a touch of honey if you want a little sweetness.
-
Use a piping bag (or a simple plastic sandwich bag with the tip cut off) to fill the eggs neatly and beautifully.
-
Make them ahead of time — they taste even better after chilling for a couple of hours!
Nutrition
- Calories: 70
- Fat: 5g
- Carbohydrates: 1g
- Protein: 3g