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Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs with a smooth yolk filling and glossy chili crisp topping. Boiled-to-stand eggs are chilled for clean peeling, then piped and finished with sesame and green onion.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling/ice bath 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Asian-American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs.
Deviled egg filling
  • 0.5 cup Kewpie mayonnaise
  • 1 tbsp chili garlic sauce
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 0.5 tsp sesame oil
Topping
  • 3 tbsp chili crisp
  • 0.25 cup Toasted sesame seeds For garnish.
  • 0.25 cup sliced green onions For garnish.

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place the eggs in a Dutch oven, cover with cold water, and bring to a boil over high heat. Cover the pot, remove from heat, and let the eggs stand for 12 minutes, then immediately transfer to an ice bath and chill for 10 minutes.
  2. Drain the eggs, peel them, and halve lengthwise while they’re cold for cleaner yolk surfaces.
Make the chili garlic yolk filling
  1. Mash the yolks with Kewpie mayonnaise, chili garlic sauce, soy sauce, rice vinegar, and sesame oil until smooth. Stop when the mixture looks glossy and fully uniform, with no yolk lumps.
Fill and finish
  1. Pipe the filling into the egg whites so the centers are well-packed. If you don’t have piping equipment, spoon in and smooth the tops.
  2. Spoon a little chili crisp over each egg for a glossy, spicy layer. Use enough to see red chili oil pooling slightly.
  3. Sprinkle with toasted sesame seeds and sliced green onions, then serve right away for best crunch.

Notes

For the cleanest peeling, chill the eggs in the ice bath for the full 10 minutes before handling. Store assembled deviled eggs covered in the refrigerator up to 2 days; add chili crisp, sesame seeds, and green onions right before serving for the freshest texture. Freezing is not recommended due to texture changes in the filling. If you want a lower-sodium option, use low-sodium soy sauce.