These Spicy Chili Garlic Deviled Eggs bring a bold kick to a classic appetizer. Creamy mashed yolks meet sharp Dijon, bright garlic, and smoky chili powder for a savory filling that pops against cool, tender egg whites. They look bright with chopped green onion and a dusting of paprika. Serve them chilled for a crisp, spicy bite that wakes up your palate.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 12 (one half per serving)
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 60 kcal
- Protein: 3 g
- Carbohydrates: 1 g
- Fat: 5 g
- Fiber: 0 g
- Sugar: 0.5 g
- Sodium: 80 mg
Why Make This Spicy Chili Garlic Deviled Eggs
Make these deviled eggs when you want a familiar snack with a spicy, savory twist. They are quick to prepare, transport well, and please crowds at potlucks, game days, or family dinners. The garlic adds depth, the chili powder adds warmth and color, and the mayo and Dijon create a silky, tangy filling. Each bite is creamy, slightly spicy, and pleasantly aromatic.
How to Make Spicy Chili Garlic Deviled Eggs
This recipe is simple: cook eggs, mash yolks with flavorful mix-ins, refill the whites, and garnish. Use a piping bag for neat presentation or a spoon for rustic charm. Chill before serving so the filling sets and the flavors meld.
Ingredients:
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped green onions for garnish
- Paprika for garnish
Directions:
Step 1: Preparation
Cut the hard-boiled eggs in half lengthwise and gently remove the yolks. Place the whites on a tray or plate. Set the yolks in a bowl and peel any remaining bits of shell. Pat the egg white halves dry with a paper towel so the filling holds.
Step 2: Mixing
In a bowl, mash the yolks with mayonnaise, Dijon mustard, minced garlic, chili powder, salt, and pepper until smooth. Taste and adjust seasoning—add more chili powder for heat or more mayo for extra creaminess. For a smoother filling, use a fork to press the mixture or a small food processor for a few seconds.
Step 3: Cooking
Spoon or pipe the yolk mixture back into the egg white halves. If piping, use a pastry bag with a large round or star tip for neat swirls. Press gently so the filling sits firmly in each white and forms a small peak.
Step 4: Finishing
Garnish each deviled egg with chopped green onions and a light sprinkle of paprika. Chill the eggs for at least 20 minutes so they firm up and the flavors settle. Serve cold and enjoy the spicy garlic aroma as you bite into the creamy yolk filling.
How to Serve Spicy Chili Garlic Deviled Eggs
Serve chilled on a platter garnished with extra green onion and a few lemon wedges on the side. Pair with crisp celery sticks, pickles, or a fresh salad to balance the richness. These eggs shine at brunch, holiday spreads, backyard barbecues, and cocktail parties. For a party, arrange them on lettuce leaves to keep them from sliding.
How to Store Spicy Chili Garlic Deviled Eggs
- Refrigerator: Store in an airtight container and keep chilled. Assembled deviled eggs stay best for up to 3 days.
- Yolk mixture only: Store the filling separately in a sealed container for up to 4 days; refill just before serving for the freshest look.
- Freezing: Do not freeze assembled deviled eggs—the texture will turn watery and grainy. You can freeze whole hard-boiled eggs (not recommended) but it harms texture, so avoid freezing this recipe.
Expert Tips for Perfect Spicy Chili Garlic Deviled Eggs
- Peel eggs easily: Use slightly older eggs (about a week old) for easier peeling. Shock boiled eggs in ice water right after cooking to stop cooking and help separate the shell.
- Control heat: Start with 1 teaspoon chili powder, then taste the yolk mixture. Add more for greater heat or stir in a pinch of cayenne for a sharper kick.
- Smooth filling: Press yolks through a fine sieve or blitz briefly in a mini food processor for ultra-silky texture.
- Pipe like a pro: Warm the filling slightly by holding the bowl near you for a minute; it will pipe more smoothly. Use a disposable piping bag for easy cleanup.
- Make ahead: Prepare yolks and mix-ins a day ahead, keep filling chilled, then assemble the day of your event for best texture and freshness.
Delicious Variations
- Smoky Sriracha: Swap half the mayo for Greek yogurt and stir in 1 teaspoon sriracha for tangy heat.
- Bacon & Chili: Fold in 2 tablespoons chopped crisp bacon for crunch and smoky flavor.
- Avocado Chili: Replace half the mayo with mashed avocado for creaminess and a green hue. Add lime zest.
- Mediterranean Twist: Omit chili powder, add chopped roasted red pepper, and top with crumbled feta and oregano.
- Extra Garlic Roast: Roast the garlic first for a milder, sweeter garlic flavor that pairs well with smoked paprika.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. Store the yolk mixture in an airtight container for up to 4 days and fill the whites just before serving for the best appearance. Fully assembled deviled eggs keep well in the fridge for up to 3 days.
Q: How do I peel hard-boiled eggs without tearing the whites?
A: Cool eggs in an ice bath right after boiling for 5–10 minutes. Tap gently all over, then peel under running water to help separate shell fragments. Slightly older eggs peel more cleanly than very fresh eggs.
Q: Can I reduce the fat or calories in this recipe?
A: Yes. Replace half or all of the mayonnaise with plain Greek yogurt for fewer calories and extra protein. Flavor will be tangier, so adjust mustard and seasoning.
Q: How can I adjust the spice level?
A: Use less chili powder to reduce heat, or swap chili powder for smoked paprika for flavor without much spice. Add cayenne or a dash of hot sauce to increase heat.
Q: Are deviled eggs safe to leave out at a party?
A: Keep deviled eggs chilled and don’t leave them at room temperature for more than 2 hours (1 hour if it’s hot outside). Use a chilled platter or periodically refrigerate leftovers.
Q: Can I make these without raw garlic?
A: Yes—use roasted garlic for milder, sweeter flavor or garlic powder (about 1/4 teaspoon) if you prefer no raw garlic bite.
Conclusion
If you love bold, creamy bites with a garlicky kick, these Spicy Chili Garlic Deviled Eggs are an easy winner. They are quick to assemble, full of flavor, and flexible—try the variations to match your taste. For more inspiration and a similar take on this recipe, see Spicy Chili Garlic Deviled Eggs That Will Ignite Your Taste Buds. Enjoy making them, and don’t be afraid to tweak the heat to suit your crowd.
Print
Spicy Chili Garlic Deviled Eggs
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Spicy Chili Garlic Deviled Eggs bring a bold kick to a classic appetizer with creamy mashed yolks, sharp Dijon, bright garlic, and smoky chili powder.
Ingredients
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped green onions for garnish
- Paprika for garnish
Instructions
- Cut the hard-boiled eggs in half lengthwise and gently remove the yolks. Place the whites on a tray. Set the yolks in a bowl, peeling any shell bits. Pat the egg whites dry.
- In a bowl, mash the yolks with mayonnaise, Dijon mustard, minced garlic, chili powder, salt, and pepper until smooth. Adjust seasoning as needed.
- Spoon or pipe the yolk mixture back into the egg white halves. Use a pastry bag for neat swirls.
- Garnish each deviled egg with chopped green onions and a sprinkle of paprika. Chill for at least 20 minutes before serving.
Notes
Serve chilled on a platter with extra garnishes. Best eaten fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 half egg
- Calories: 60
- Sugar: 0.5g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
