These Spicy Chili Deviled Eggs are bold, punchy, and a totally unexpected twist on the classic. Instead of the usual mayo-based filling, these are served open-face and drizzled with a savory, garlicky chili-soy sauce. Topped with fresh herbs and sesame seeds, they’re perfect for anyone who wants something a little different on the appetizer table.
They’re spicy, tangy, and full of umami from the chili crunch and soy sauce combo. No piping bags or fancy filling. Just a quick pour of flavor-packed sauce and some fresh garnishes. These eggs make a standout snack for parties, potlucks, or whenever you want something with a little heat.
Helpful Tips
- Use an ice bath right after boiling to make peeling the eggs easier and keep the whites smooth.
- Gently pour the sauce over the eggs just before serving so they stay fresh and flavorful.
- Try adding extra chili crunch or a dash of sesame oil if you want even more spice and depth.
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Ingredients
- 6 large eggs
- 1 clove garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili crunch or sweet chili sauce
- 6 sprigs cilantro chopped
- 2 teaspoons chives chopped
- 1/2 tablespoon sesame seeds
Instructions
- Place eggs in a large pot and cover with cold water. Bring to a boil, then simmer for 10 minutes. Transfer to an ice bath to cool.
- Peel the eggs and cut them in half lengthwise.
- In a bowl, combine the garlic, soy sauce, rice vinegar, chili crunch, and paprika.
- Put the eggs in a bowl, yolk side up. Pour the chili sauce over each egg. Garnish with cilantro and sesame seeds.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.