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Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs with creamy yolk filling and glossy chili crisp. Boiled, ice-bathed, and piped for a neat, restaurant-style look with crunchy garlic bits and toasted sesame garnish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 210
Ingredients Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs
Kewpie mayonnaise
  • 0.5 cup Kewpie mayonnaise
Chili garlic sauce
  • 1 tbsp chili garlic sauce
Soy sauce
  • 1 tsp soy sauce
Rice vinegar
  • 1 tsp rice vinegar
Sesame oil
  • 0.5 tsp sesame oil
Chili crisp
  • 3 tbsp chili crisp
Garnish
  • 1 toasted sesame seeds
  • 1 sliced green onions

Method
 

Boil, rest, and peel
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot and remove it from heat, then let the eggs stand at no heat for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise, keeping the yolks for the filling.
Make the spicy yolk filling
  1. Mash the yolks with the Kewpie mayonnaise, chili garlic sauce, soy sauce, rice vinegar, and sesame oil until smooth. Mix thoroughly so the filling is glossy and evenly spiced.
Fill and finish
  1. Pipe or spoon the filling into the egg whites. Fill each half evenly for a consistent look.
  2. Spoon a little chili crisp over each egg. Add it right before serving so the topping stays crisp.
  3. Sprinkle the eggs with toasted sesame seeds and sliced green onions, then serve. The garnish should be visible on top for crunch in every bite.

Notes

For clean piping, cool the filled egg whites briefly in the fridge for 10 minutes before adding chili crisp; keep the chili crisp for the last step. Store assembled deviled eggs in the refrigerator up to 2 days, but add fresh chili crisp and green onions only when rehearing-free served. Freezing is not recommended because the egg texture can become grainy. For a lighter option, use low-fat mayonnaise (or a plant-based mayo) while keeping the same chili garlic and vinegar balance.