These Chili Garlic Deviled Eggs are not your average appetizer.

They’re bold, creamy, and have just the right kick of heat thanks to chili garlic sauce.

I love making these for potlucks, brunch tables, or any time I want a crowd-pleasing bite that disappears fast.

The crispy fried onion topping adds a salty crunch that takes them completely over the top!

Why You’ll Love This Recipe

A spicy twist on classic deviled eggs

Quick to make and easy to prep ahead

Great for brunch, parties, or picnic snacks

Garnished with crunchy fried onions for added texture

Naturally low-carb and gluten-free!

Ingredient Highlights

Eggs – The creamy base for our deviled filling

Mayonnaise – Makes the yolk mixture ultra smooth and rich

Chili garlic sauce – Adds heat, tang, and big bold flavor

Smoked paprika – For a smoky, colorful finish

Crispy fried onions – Brings texture and savory depth to every bite

Pro Tips Before You Start

Start eggs in cold water and bring to a boil for even cooking

Use an ice bath to make peeling super easy

Want more heat? Add an extra dash of chili garlic sauce

Pipe the filling for a clean, elegant presentation

Top just before serving to keep the onions crisp

How to Make Spicy Chili Garlic Deviled Eggs

Step 1: Boil the Eggs

Place eggs in a large pot and cover with cold water.

Bring to a boil, reduce heat, and simmer for 10 minutes.

Transfer eggs to an ice bath and let them cool fully.

Step 2: Prepare the Yolks
Peel eggs and slice in half lengthwise.

Scoop out yolks and place them in a bowl.

Step 3: Mix the Filling
Mash yolks with mayonnaise and chili garlic sauce until smooth and creamy.

Taste and adjust spice level to your preference.

Step 4: Fill the Egg Whites
Spoon or pipe the yolk mixture into the egg white halves.

For a neater finish, use a piping bag with a decorative tip.

Step 5: Garnish & Serve
Sprinkle smoked paprika on top.

Finish with crispy fried onions right before serving.

What to Serve It With

As part of a brunch spread with quiches and pastries

Alongside sliders or finger sandwiches at parties

On a charcuterie board with pickles, nuts, and cheeses

As a savory starter before a BBQ or grilled dinner

Paired with fresh veggies and dip for a light lunch

Variations & Substitutions

Swap chili garlic sauce for Sriracha or hot sauce

Use Greek yogurt instead of mayo for a lighter version

Add chopped chives or scallions for freshness

Skip fried onions and use crispy bacon bits or breadcrumbs

For extra tang, mix in a little Dijon or lemon juice

Storage & Make-Ahead Tips

Store in an airtight container in the fridge for up to 2 days

Best served the same day for crispy texture

Wait to garnish with fried onions until just before serving

Not freezer-friendly—eggs don’t thaw well

Make the filling ahead and assemble just before serving

FAQs

 Can I make these deviled eggs ahead of time?
Yes! You can prep the eggs and filling a day in advance and store them separately.

Assemble just before serving.

What’s the best way to boil eggs for deviled eggs?
Start them in cold water, bring to a boil, then simmer for 10 minutes.

Ice bath afterward makes peeling a breeze!

Are they super spicy?
Not too spicy—just a warm kick!

You can adjust the heat by using more or less chili garlic sauce.

Can I make them without mayo?
You can substitute with plain Greek yogurt or a vegan mayo if preferred.

How do I get the filling super smooth?
Mash the yolks very well, or use a hand mixer or food processor for extra creamy results.

Can I double this recipe for a party?
Absolutely. Just keep the same proportions and prep in batches.

Do I have to use crispy onions?
Nope! They add texture, but you can skip or replace them with other toppings like smoked paprika alone.

Final Thoughts

These Chili Garlic Deviled Eggs are rich, creamy, and loaded with flavor.

The heat from the chili garlic sauce and the crunch of fried onions make them seriously addictive.

Whether it’s brunch, a backyard BBQ, or a holiday table, they’re always the first to go.

A bold twist on a timeless classic!