Save I stumbled onto this combination during a Super Bowl Sunday when I realized my usual deviled eggs felt tired and predictable. The chili crisp jar sitting on my counter caught my eye, and suddenly I was drizzling it over everything. My friends went quiet for a solid thirty seconds after taking their first bites.
Last summer I made three dozen for a rooftop gathering and watched people hover around the platter like seagulls. Someone actually asked if I had any more hiding in the kitchen, which is basically the highest compliment a cook can receive.
Ingredients
- 6 large eggs: Room temperature eggs peel more cleanly after boiling
- 2 tablespoons mayonnaise: Kewpie mayo adds extra richness if you can find it
- 1 teaspoon Dijon mustard: Provides just enough sharpness to cut through the richness
- Salt and black pepper: Taste as you go since the chili topping adds saltiness too
- 1/2 teaspoon sriracha or hot sauce: Optional layer of heat in the filling itself
- 1/4 teaspoon rice vinegar or lemon juice: Brightens everything subtly
- 2 tablespoons chili crisp or chili garlic oil: The star of the show with all those crunchy bits
- 1 teaspoon toasted sesame seeds: Adds nuttiness and extra texture
- 1 garlic clove, minced: Fresh punch if your chili crisp needs boosting
- 1/2 teaspoon soy sauce or tamari: Deep umami note that ties it together
- Fresh cilantro or scallions: Bright herbal finish to cut the heat
Instructions
- Get your eggs going:
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover with a lid, and let them sit exactly 12 minutes.
- The ice bath trick:
- Transfer eggs to a bowl filled with ice water and let them cool completely for at least 5 minutes. This stops the cooking and makes peeling so much easier.
- Prep your canvas:
- Gently peel each egg, then slice lengthwise with a sharp knife. Pop the yolks into a mixing bowl and arrange the white halves on your serving platter.
- Make that silky filling:
- Mash the yolks thoroughly with a fork until no lumps remain, then stir in the mayo, mustard, salt, pepper, sriracha, and rice vinegar. Keep whipping until it is ridiculously smooth.
- Fill em up:
- Scoop the yolk mixture into a piping bag or use a small spoon to generously fill each egg white half. Do not be shy with the filling.
- Build the spicy topping:
- In a small bowl, stir together the chili crisp, sesame seeds, soy sauce, minced garlic, and red pepper flakes until combined. Give it a taste and adjust heat if needed.
- Finish with flair:
- Drizzle that spicy chili garlic mixture generously over each stuffed egg. Scatter the fresh cilantro or scallions on top and serve immediately while the crunch is at its peak.
Save My brother-in-law who swore he hated deviled eggs tried one hesitantly at a family dinner and proceeded to eat five halves. Sometimes the best way to change minds is through bold flavor.
Making Ahead Without Disaster
I have learned the hard way that prep works best when you keep components separate. Boil, peel, and halve the eggs up to a day ahead. Mix the filling and store it in a piping bag in the fridge. Keep the chili topping at room temperature and assemble right before guests arrive for that perfect crunch.
Egg Peeling Wisdom
Fresh eggs are actually harder to peel than eggs that have sat in your fridge for a week. Use older eggs for this recipe, and peel them under cool running water starting from the wider end where the air pocket is. The water helps separate the membrane from the white.
Heat Level Customization
Not everyone can handle serious spice, so I usually make a few without the chili topping for the cautious eaters in the crowd. You can also mix half mild mayo into the chili topping to tone it down while keeping all that incredible texture.
- Start with less chili crisp than the recipe calls for and taste as you go
- Keep a small bowl of plain filling aside for anyone wanting mild eggs
- Have extra cold drinks ready because these pack legitimate heat
Save These have become my go-to for any gathering because they look impressive but come together so quickly. Watch them become the first thing to disappear from your table.
Kitchen Guide
- → How far ahead can I make these?
Prepare the filling and topping separately up to 24 hours in advance. Store filling in piping bag and topping in sealed container. Assemble just before serving to maintain crispy texture.
- → Can I adjust the spice level?
Absolutely. Reduce chili crisp for mild heat or add sriracha and red pepper flakes for extra fire. The spice level is completely customizable based on your preference.
- → What can I substitute for chili crisp?
Mix crushed red pepper flakes with garlic-infused oil and a touch of sugar, or use store-bought sambal oelek mixed with toasted sesame seeds for similar crunch and flavor.
- → How do I get perfectly smooth filling?
Press yolks through a fine-mesh sieve before mixing with mayonnaise and mustard. This ensures silky-smooth texture free of lumps. Room temperature ingredients also blend more easily.
- → What's the best way to pipe the filling?
Use a piping bag fitted with a large star tip for decorative swirls, or simply snip the corner off a zip-top bag. For rustic style, a small spoon works perfectly fine too.