Chili Crisp Deviled Eggs Recipe (Spicy Party Appetizer) 🌶️🥚

Chili Crisp Deviled Eggs are a spicy twist on the classic deviled eggs, featuring a rich and creamy filling enhanced by the crunchy, aromatic texture of chili crisp. These flavorful bites are perfect for parties, providing a delightful kick that will impress your guests.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 320 kcal

Ingredients

6 large eggs hard-boiled and cooled
3 tablespoons mayonnaise preferably Japanese Kewpie for a richer flavor
1 tablespoon chili crisp like Lao Gan Ma for a spicy kick
1 teaspoon rice vinegar for acidity
1 teaspoon soy sauce for umami flavor
1/2 teaspoon sesame oil for a nutty aroma
1 clove garlic minced
1/4 teaspoon freshly ground black pepper
2 tablespoons chives finely chopped for garnish
2 tablespoons additional chili crisp for topping

Instructions

Begin by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium heat, then cover the pan and remove it from heat. Let the eggs sit for 12 minutes.
After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs carefully under running water to remove any stubborn shells.
Slice each egg in half lengthwise and gently scoop the yolks into a mixing bowl. Add the mayonnaise, chili crisp, rice vinegar, soy sauce, sesame oil, minced garlic, and black pepper to the yolks. Mash everything together until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg white halves. Top each filled egg with a drizzle of additional chili crisp and a sprinkle of chopped chives for garnish.

Notes

Tip 1: For extra texture, fold in some finely chopped pickles or jalapeños into the yolk mixture.
Tip 2: These deviled eggs can be made a day ahead; store them covered in the refrigerator.
Variation: For a smoky flavor, add a dash of smoked paprika to the yolk mixture.