Chili Crunch Deviled Eggs
Equipment
- Ziploc bag
Ingredients
Eggs & Filling
- 6 large eggs
- 3 tbsp mayo
- 2 tsp chili crunch, plus more for topping
- Salt and pepper, to taste
Optional Garnishes
- Sesame seeds
- Extra chili crunch
- Parsley
Instructions
- Boil the eggs for 10 minutes until hard-boiled. Transfer them immediately to an ice bath to cool, then peel carefully.
- Slice the eggs in half lengthwise and remove the yolks, placing them into a bowl.
- Mash the yolks with mayo, chili crunch, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Transfer the yolk mixture to a small zip-top bag and cut off one corner to create a piping bag.
- Pipe the filling evenly into the egg white halves. Optionally garnish with sesame seeds, more chili crunch, and parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why These Chili Crunch Deviled Eggs Are Always the First to Go
I always feel bad for the people who bring their appetizers to a dinner party or get together and the appetizers are still there when dinner comes around. However, these Chili Crunch Deviled Eggs have never had that problem whenever I bring them! They’re the perfect compliment to any light snack or drink because they are small, yet delicious. The yolk filling is very similar to a classic deviled egg, but the chili crunch adds a surprise element of spice and texture that gives them their addicting taste! I recommend hitting the “2x” on the recipe card, because they definitely will be the first to go at any get together…I guarantee it!
The Filling Is The Most Important!
At its original core, these Chili Crunch Deviled Eggs are really just simple deviled eggs, just mashed yolks, mayo, salt. But the chili crunch oil is what transforms it. While chili oil also works in terms of incorporating flavor into the filling, the chili crunch also adds an additional layer of crispy garlic and chili that make every bite a little bit more interesting. Deviled eggs usually have celery or onion in them for the texture component, but I find their taste profiles to clash with eggs (my personal opinion though!). With chili crunch, you get the spice to balance the richness of the filling and the texture as well.
Ingredients You’ll Need To Make Chili Crunch Deviled Eggs
Eggs & Filling
- 6 large eggs
- 3 tbsp mayo
- 2 tsp chili crunch (plus more for topping)
- Salt and pepper, to taste
Optional Garnishes
- Sesame seeds
- Extra chili crunch
- Chopped parsley
How to Make Chili Crunch Deviled Eggs
Boil the eggs for 10 minutes. Immediately transfer to an ice bath and peel once cooled.
Slice eggs in half lengthwise and gently pop out the yolks.
In a bowl, mash the yolks with mayo, chili crunch, salt, and pepper until smooth and creamy. Taste and adjust seasoning.
Transfer the filling to a zip-top bag or piping bag. Snip off the corner and pipe the mixture into the egg whites.
Garnish with sesame seeds, more chili crunch, and a sprinkle of parsley.
Tips & Variations
Make Them Ahead Of Time!
If I have a large dinner party to go to, I will boil and peel the eggs the night before then store them in the fridge. Make the filling the day of to ensure the taste is still fresh!
Choose Your Chili POil
Use whatever chili crunch you like! I personally like to use Lao Gan Ma because of their unique taste, but any chili crunch you have on hand works.
If You Want More Texture:
Top with crispy shallots or garlic chips if you want even more texture to pop out!
Frequently Asked Questions
Can I use pre-cooked hard-boiled eggs?
Yes! I think they’re a great shortcut. I personally just like to boil them to save a little bit of money.
Are these super spicy?
It depends on the chili crunch you use. Some are more about flavor than heat. Taste yours before mixing and adjust the amount — or make a few plain ones for spice-sensitive guests.
Can I scale this up for a party?
Absolutely. The multiplier is on the recipe card. I would also keep tasting the filling as you go, especially if you double or triple it. Sometimes the taste profile can change if scaled, even if the ratios stay the same.
How long do they last in the fridge?
Up to 2 days, covered. The chili crunch may soften a bit, but they still taste amazing cold!
Try These Next
- Want more appetizers? Check out my Kimchi Pancakes!
- Craving more chili oil and eggs? You’ll love my Peanut Chili Oil Shakshuka!
- Looking for a low-effort side dish? Try my Somen Salad.
