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Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs with a creamy yolk filling and glossy chili crisp topping. Boiled, ice-bathed eggs are halved and piped for tidy swirls, then finished with sesame seeds and green onions.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Asian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 pot
  • 1 ice bath

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, then let the eggs stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the filling
  1. Mash the yolks with Kewpie mayonnaise, chili garlic sauce, soy sauce, rice vinegar, and sesame oil until smooth. Keep mashing until the mixture is thick and uniform with no lumps.
Fill and finish
  1. Pipe the filling into the egg whites. Fill each half all the way to the edges for a neat dome.
  2. Spoon a little chili crisp over each egg. Make sure the glossy red chili crisp sits on top visibly.
  3. Sprinkle with toasted sesame seeds and sliced green onions, then serve immediately. Aim for an even scatter so every bite has crunch and green onion freshness.

Notes

For clean halving and easy piping, chill the boiled eggs until firm before peeling, then work quickly while the yolk mixture stays smooth. Store filled eggs covered in the refrigerator up to 2 days; add chili crisp and garnishes right before serving for the best texture. For a lighter option, use Kewpie mayo labeled “light” or replace part of it with an equal amount of plain Greek yogurt (expect a slightly tangier filling).