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Spicy Chili Garlic Deviled Eggs

Spicy Chili Garlic Deviled Eggs elevate the classic appetizer with bold flavors and a creamy texture, making them perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large hard-boiled eggs (peeled) See notes for boiling instructions
  • 1/4 cup mayonnaise (full-fat recommended)
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic (minced fresh)
  • 1 teaspoon sriracha or chili sauce Adjust to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chives (chopped, for garnish)
  • 1/2 teaspoon red pepper flakes (optional) For extra heat

Method
 

Preparation
  1. Slice the hard-boiled eggs in half lengthwise using a sharp knife. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
  2. Mash the egg yolks with a fork until completely smooth with no lumps remaining, about 30 to 45 seconds. For ultra-silky filling, press the mashed yolks through a fine-mesh sieve.
  3. Add the mayonnaise, Dijon mustard, minced garlic, sriracha, paprika, salt, and black pepper to the mashed yolks. Mix vigorously until the filling is completely smooth and creamy, about 1 minute. Taste and adjust seasoning as needed.
  4. Transfer the yolk mixture to a piping bag or zip-top bag with one corner snipped off (about a 1/2-inch opening). Pipe the filling generously back into each egg white half, creating a small peak on top.
  5. Sprinkle the tops with chopped fresh chives and red pepper flakes if using. Refrigerate for at least 30 minutes before serving to allow flavors to meld and filling to firm up.

Notes

For perfectly hard-boiled eggs, place them in a pot of cool water, bring to a rolling boil, cover, remove from heat, and let sit for 9–12 minutes. Transfer to an ice bath immediately.