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Spicy Chili Garlic Deviled Eggs

Spicy chili garlic deviled eggs with creamy yolk filling and chili crisp topping for a glossy, savory bite. Hard-boiled eggs are stood, ice-chilled, then piped for neat, high-contrast presentation.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use cold eggs from the fridge for consistent hard-boiling.
Deviled 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 Keep the chili crisp glossy for easier spooning.
  • toasted sesame seeds For topping; add right before serving.
  • sliced green onions For garnish; add right before serving.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil; cover and remove from heat, then let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the chili garlic yolk filling
  1. Mash the yolks with Kewpie mayonnaise, chili garlic sauce, soy sauce, rice vinegar, and sesame oil until smooth.
Fill and finish
  1. Pipe the filling into the egg whites for neat, uniform mounds.
  2. Spoon a little chili crisp over each egg so the top looks glossy and textured.
  3. Sprinkle with toasted sesame seeds and sliced green onions, then serve.

Notes

For the cleanest piping, use smooth yolks—mash until no grainy bits remain, and pipe immediately after mixing. Store assembled deviled eggs covered in the refrigerator up to 1 day; add chili crisp, sesame seeds, and green onions just before serving for the best crunch. Freezing is not recommended because the egg texture softens. For a lighter option, use Kewpie light mayonnaise in the yolk mixture while keeping the chili crisp topping the same.