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For my Spicy Chili Garlic Deviled Eggs, I gather some simple yet vibrant ingredients. Each one adds to the zesty flavor. Here's what you'll need: - 6 large eggs - 2 tablespoons mayonnaise - 1 teaspoon Dijon mustard - 1 teaspoon sriracha sauce - 1 garlic clove, finely minced - 1 teaspoon chili powder - Salt, to taste - Pepper, to taste - 1 green onion, finely chopped - Fresh cilantro leaves for garnish These ingredients create a balance of creaminess and heat. The mustard and sriracha give it a nice kick. The garlic adds depth, making each bite exciting. I love how easy it is to find these items. You might already have them in your kitchen! This recipe is all about flavor and fun. They make a perfect snack or appetizer. If you want the full experience, check out the Full Recipe. First, take six large eggs. Place them in a pot. Cover the eggs with cold water. Set the heat to medium and bring it to a boil. Once it boils, cover the pot and turn off the heat. Let the eggs sit for 12-14 minutes. This step ensures that the yolks are perfectly cooked. Next, prepare an ice bath. Take a bowl and fill it with ice and cold water. After the eggs sit, move them to the ice bath for about five minutes. This cools them down quickly. Once cooled, gently tap each egg on a hard surface. Peel the eggs under running water. This makes peeling easier and helps remove any bits of shell. Now, slice the boiled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Use a fork to mash the yolks until they break apart. This will create a smooth base for your filling. Add the other ingredients to the bowl with the yolks. This includes mayonnaise, Dijon mustard, sriracha, minced garlic, chili powder, salt, and pepper. Mix everything together until it is smooth and creamy. Taste the filling and adjust the spices if needed. Once mixed, spoon or pipe this spicy yolk mixture back into the hollowed egg whites. For the final touch, drizzle a little extra sriracha on top of each filled egg. This adds an extra kick. Sprinkle chopped green onion and fresh cilantro leaves on top for color and flavor. Arrange your spicy chili garlic deviled eggs on a beautiful platter. Serve them at your next gathering as a zesty appetizer. These eggs are sure to impress your guests. For the full recipe, check out the detailed instructions above. To make great deviled eggs, start with older eggs. They peel easier than fresh ones. Once you boil the eggs, cool them fast. An ice bath works well here. This makes the texture better and keeps them from overcooking. If you want to change the heat, try adding more mayonnaise. This can help balance the spice. You can also use alternatives to sriracha. Hot sauce or a milder chili paste can work well too. Just adjust the amount to match your taste. You can make deviled eggs in advance. Prepare the filling and store it in the fridge. Fill the egg whites just before serving. This keeps them fresh and tasty. For the best results, serve them within 24 hours for optimal flavor. Check out the Full Recipe for more detailed steps! {{image_2}} You can make spicy chili garlic deviled eggs even more exciting. Try adding ripe avocado for a creamy twist. Just mash the avocado with the yolks for that rich texture. It adds a fresh flavor and healthy fats. Another option is to substitute spicy ingredients. Instead of sriracha, use diced jalapeños for a punch. You can also mix in hot sauce for extra heat. These changes give your deviled eggs a unique flair. If you want a lighter dish, use low-fat mayonnaise. This keeps the taste while cutting calories. For a vegan version, swap the eggs with chickpeas. Blend chickpeas with vegan mayo and spices. You can still enjoy that creamy filling without eggs. These modifications make the dish fit different diets. Make your deviled eggs stand out at parties. Use a piping bag to fill the egg whites for a fancy look. You can also arrange them on a platter with colorful veggies. Garnish with fresh herbs like dill or parsley for a pop of color. Consider serving them in egg cups for fun. This adds a playful touch to your gatherings. To keep your spicy chili garlic deviled eggs fresh, place them in the fridge. Store them in an airtight container. This helps prevent them from drying out or absorbing other odors. For best taste, eat them within three days. Can you freeze deviled eggs? No, freezing is not the best way to store them. The texture of the eggs can change, making them watery upon thawing. If you want to prepare ahead, make the filling and freeze it. Just remember to store it in a freezer-safe container. For freezer-friendly tips, try these: - Place the filling in a zip-top bag. - Squeeze out air before sealing. - Label the bag with the date. When you're ready to use the filling, thaw it in the fridge overnight. Then, fill your egg whites and enjoy the zesty flavor! For the complete recipe, check the Full Recipe. Deviled eggs can last for about three to four days in the fridge. Store them in an airtight container to keep them fresh. Keep an eye out for any changes in smell or texture. If they look or smell off, it’s best to toss them. Enjoy them within this timeframe for the best taste. Yes, you can use other types of mustard! Yellow mustard adds a milder taste. Spicy brown mustard gives a nice kick. Whole grain mustard has a rich texture and flavor. Feel free to experiment with different mustards to find your favorite twist. Spicy deviled eggs pair well with many sides. Try serving them with crispy bacon or fresh veggies. A simple salad also makes a great match. For a fun touch, add tortilla chips or toast for dipping. These sides enhance the flavors and make your spread more exciting. To tone down the spice, reduce the amount of sriracha. You can also add more mayonnaise to balance the heat. Mixing in some sour cream or yogurt helps, too. For a milder flavor, skip the chili powder or use less. Adjust these ingredients to make the dish suit your taste. You learned how to make tasty deviled eggs from simple ingredients. We covered each step, from boiling to garnishing, ensuring perfect results. Remember to adjust spice levels to suit your taste or try variations for new flavors. Store leftovers properly to maintain freshness. These tips make serving deviled eggs fun and easy. I hope you enjoy this dish as much as I do!

- Spicy Chili Garlic Deviled Eggs

Elevate your appetizer game with these Spicy Chili Garlic Deviled Eggs! Perfect for parties or a fun snack, this simple recipe combines creamy yolks with a spicy kick from sriracha and chili powder. Delight your guests with these mouthwatering bites that are as easy to make as they are delicious. Click through now to explore the full recipe and make your next gathering unforgettable!
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Ingredients
  

6 large eggs

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon sriracha sauce (more for drizzling if desired)

1 garlic clove, finely minced

1 teaspoon chili powder

Salt, to taste

Pepper, to taste

1 green onion, finely chopped (for garnish)

Fresh cilantro leaves, for garnish

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-14 minutes.

    Cool and Peel: After the eggs have finished cooking, place them in an ice bath for about 5 minutes to stop the cooking process. Once cooled, gently tap the eggs on a hard surface and peel under running water. Pat them dry.

      Prepare the Filling: Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and mash them with a fork.

        Mix the Filling: Add the mayonnaise, Dijon mustard, sriracha sauce, minced garlic, chili powder, salt, and pepper to the mashed yolks. Mix until smooth and creamy. Taste and adjust the seasoning if needed.

          Fill the Eggs: Spoon or pipe the spicy yolk mixture back into the hollowed egg whites.

            Garnish: Drizzle a little sriracha on top for extra spice, and sprinkle with chopped green onion and cilantro leaves.

              Serve: Arrange the deviled eggs on a serving platter.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 12 halves