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Spicy Chili Garlic Deviled Eggs Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Spicy Chili Garlic Deviled Eggs for a Bold Flavor Kick

Spicy Chili Garlic Deviled Eggs are a keto-friendly appetizer packed with flavor, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Soup
Cuisine Mexican
Servings 6 deviled eggs
Calories 70 kcal

Equipment

  • 1 Pot
  • 1 Mixing bowl
  • 1 Piping bag

Ingredients
  

For the Filling

  • 6 large Eggs hard-boiled
  • 3 tablespoons Mayonnaise or Greek yogurt as a substitute
  • 1 teaspoon Dijon mustard or yellow mustard
  • 1 tablespoon Chili garlic oil
  • Sesame seeds optional
  • Fresh herbs e.g., chives or cilantro

Instructions
 

Instructions

  • Begin by hard-boiling six large eggs. Place the eggs in a pot, cover with cold water, and bring to a gentle boil. Once boiling, cover the pot and remove from heat, letting sit for 12 minutes.
  • Transfer eggs to an ice bath to cool for about 10 minutes. Once cooled, gently tap the eggs to crack the shells and peel under running water for ease.
  • Slice each egg in half lengthwise, removing yolks and placing them in a mixing bowl. Mash yolks until smooth and mix with mayonnaise, Dijon mustard, and chili garlic oil until creamy.
  • Taste the filling for seasoning, adding salt and pepper as desired. Adjust chili garlic oil based on heat preference.
  • Transfer yolk mixture into a piping bag or a resealable plastic bag with the corner snipped off. Fill each egg white generously, ensuring a beautiful mound.
  • Drizzle a little extra chili garlic oil over filled eggs. Sprinkle toasted sesame seeds and freshly chopped herbs on top. Arrange deviled eggs on a platter and serve immediately.

Notes

For optimal flavor and texture, assemble close to serving time. Boil and peel the eggs up to 2 days in advance, keeping yolks and whites separate until ready to fill.