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Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs with creamy yolk filling and glossy chili crisp on top. Made with Kewpie mayo, soy sauce, rice vinegar, and sesame oil for a punchy savory-spicy finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Asian-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 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 and garnish
  • 3 tbsp chili crisp
  • 1 toasted sesame seeds for garnish
  • 1 sliced green onions for garnish

Equipment

  • 1 pot

Method
 

Boil and set the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel them and halve lengthwise.
Make the spicy 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 uniform with no lumps.
Assemble and top
  1. Pipe the filling into the egg whites. Fill each half to a mound so the topping can cling.
  2. Spoon a little chili crisp over each deviled egg. Use a small spoonful so it stays glossy and doesn’t run off.
  3. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately for the best crunch.

Notes

For the neatest filling, keep the egg whites chilled until piping time so they don’t soften. Store assembled deviled eggs in the refrigerator up to 2 days; add chili crisp, sesame seeds, and green onions right before serving for maximum crunch. Freezing isn’t recommended. If you want a dairy-free option, use a plant-based mayonnaise swap and keep the rest the same.