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Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs with a creamy yolk filling and a glossy chili-crisp topping. Boiled eggs are chilled, peeled, halved, then piped and finished with sesame seeds and green onions.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs
Kewpie-based yolk filling
  • 0.5 cup Kewpie mayonnaise
  • 1 tbsp chili garlic sauce
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 0.5 tsp sesame oil
Chili crisp topping and garnish
  • 3 tbsp chili crisp
  • 0.25 toasted sesame seeds for garnish
  • 0.25 sliced green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand at 100°C for 12 minutes, until the yolks are set.
  2. Chill the eggs in an ice bath for 10 minutes. You should be able to handle them comfortably with no warm spots.
  3. Peel eggs and halve lengthwise. Keep the egg halves level so the whites stay stable.
Make and fill the yolk mixture
  1. Mash the yolks with mayonnaise, chili garlic sauce, soy sauce, rice vinegar, and sesame oil until smooth. Stop when the mixture is thick and glossy with no yolk lumps visible.
  2. Pipe the filling into the egg whites. Fill each half fully and smooth the top for even coverage.
Top and serve
  1. Spoon a little chili crisp over each egg. Add a visible mound so the oil glistens on the surface.
  2. Sprinkle with toasted sesame seeds and sliced green onions, then serve. Finish right before serving so the topping stays crisp.

Notes

Pro tip: Peel under cool running water to reduce tearing, and keep the egg halves chilled until filling for the cleanest piping. Store assembled deviled eggs covered in the refrigerator up to 2 days; garnish is best added right before serving. Freezing is not recommended. For a lighter option, use a reduced-fat mayonnaise (texture will be slightly softer).