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Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs combine creamy mashed yolks with chili garlic sauce, Dijon, and lime. Chilled egg white halves make an easy make-ahead appetizer with a tangy, savory filling.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling 20 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 134
Ingredients Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
For the filling
  • 0.25 cup mayonnaise
  • 1 tbsp chili garlic sauce
  • 1 tsp Dijon mustard
  • 1 tsp lime juice
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper

Method
 

Cook the eggs
  1. Place the eggs in a 3-quart saucepan and add cold water to cover them by 1 inch.
  2. Bring the water to a full boil over high heat, cover the pan, and remove it from the heat.
  3. Let the eggs stand for 11 minutes.
  4. Drain the eggs and cool them under cold running water for 5 minutes.
  5. Peel the eggs.
Make the filling and assemble
  1. Halve the eggs lengthwise and transfer the yolks to a medium bowl.
  2. Mash the yolks with a fork until smooth.
  3. Stir in the mayonnaise, chili garlic sauce, Dijon mustard, lime juice, salt, and black pepper until creamy.
  4. Spoon the filling into the egg white halves.
  5. Refrigerate for at least 20 minutes before serving.

Notes

For a smooth filling, mash the yolks thoroughly before stirring in the other ingredients. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a lighter filling, replace the mayonnaise with plain Greek yogurt.