These Spicy Chili Garlic Deviled Eggs are not your average picnic staple. With a silky yolk base and a fiery, garlicky chili oil drizzled over the top, they pack a punch of flavor that hits all the right notes—creamy, crunchy, spicy, and savory. It’s a bold twist on a retro favorite that transforms it into a must-serve appetizer for gatherings or a snack with serious attitude.

The rich golden yolks are contrasted by the zippy crunch of garlic and a drizzle of chili oil that brings a depth of heat without overpowering the egg itself. A sprinkle of fresh herbs like cilantro or parsley finishes everything with a burst of color and freshness. These eggs are showstoppers on a platter and a sure conversation starter.

What Kind of Chili Oil Should I Use?

Homemade chili oil works beautifully for this recipe if you want full control over the heat level and garlic infusion. A mix of red pepper flakes, fresh garlic, and neutral oil simmered gently will get you a fragrant, spicy drizzle. Store-bought chili crisp or Sichuan-style chili oil can also add a delicious complexity with fermented notes. Just make sure the oil you use is flavorful and aromatic enough to complement the eggs.

Ingredients for the Spicy Chili Garlic Deviled Eggs

Eggs: The base, of course. Hard-boiled and halved, they cradle the spicy topping perfectly.
Garlic: Finely chopped and lightly sautéed or raw for a sharp kick—essential to deepen the chili oil’s flavor.
Chili flakes or chili crisp: These bring the heat and a satisfying crunch. Adjust the amount depending on your spice preference.
Neutral oil: Used to carry and infuse the chili and garlic flavors; choose something like canola, grapeseed, or vegetable oil.
Fresh herbs (like cilantro or parsley): To cut through the richness and add a vibrant finish.
Salt: Just a touch to enhance the overall balance of flavors.

How To Make the Spicy Chili Garlic Deviled Eggs

Step 1: Boil and Prep the Eggs

Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pot, remove from heat, and let them sit for 10-12 minutes. Then, transfer to an ice bath to cool. Peel and slice each egg in half lengthwise.

Step 2: Prepare the Chili Garlic Oil

In a small saucepan or skillet, heat the neutral oil over medium-low heat. Add finely chopped garlic and stir gently until fragrant and lightly golden. Turn off the heat and stir in chili flakes or your favorite chili crisp. Let it infuse for 5-10 minutes.

Step 3: Assemble the Eggs

Lay the halved eggs on a serving plate. Using a small spoon, carefully drizzle the warm chili garlic oil over each yolk. Make sure some of the crispy garlic bits land right in the center.

Step 4: Garnish and Finish

Sprinkle the tops with fresh herbs like chopped cilantro or parsley. Add a pinch of salt if needed, and serve immediately or chill briefly before serving for a slightly firmer texture.

Serving and Storing Spicy Chili Garlic Deviled Eggs

These eggs are best served chilled or at cool room temperature to keep the chili oil vibrant and the yolks creamy. They’re excellent as an appetizer on a party platter or part of a picnic spread. The bold flavors pair beautifully with crisp vegetables, crackers, or as a zesty protein-packed snack on their own.

For storing, keep the deviled eggs in an airtight container in the refrigerator for up to 3 days. It’s best to store the eggs and chili oil separately and assemble before serving to maintain texture and presentation.

Frequently Asked Questions

How spicy are these eggs?

They’re as spicy as you make them! Use fewer chili flakes or a mild chili crisp for less heat. If you love spice, go generous.

Can I make them ahead of time?

Yes. Boil the eggs and prepare the chili garlic oil up to 2 days ahead. Assemble just before serving.

Do I need to make homemade chili oil?

Not at all. Store-bought chili crisp or Sichuan chili oil works great—just ensure it’s high quality and flavorful.

What kind of herbs work best?

Cilantro adds a fresh, citrusy lift. Parsley is great for a milder option. You can even try Thai basil for an aromatic twist.

Can I add filling like classic deviled eggs?

Absolutely. You can mash the yolks with mayo or Greek yogurt, then pipe them back in before topping with chili oil.

Want More Appetizer Ideas?

You might also like the Cheesecake Deviled Strawberries, for a sweet and creamy finger-food twist. Or try Loaded Tater Tot Appetizers if you’re craving something hearty and cheesy.

For more bold and spicy flavors, I’d point you to the Air Fryer Crispy Honey Sriracha Chicken Bites and the One Skillet Smoky Cajun BBQ Chicken Pasta. Both offer satisfying spice and crowd-pleasing presentation.

And if you love classic appetizers with a twist, the Air Fryer Stuffed Pickles Recipe might just be your next obsession.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you go heavy on the garlic? Add a yolk filling? Leave a comment below. I’m always curious how others spin this one.

Spicy Chili Garlic Deviled Eggs

Author: Julia Koch
Total Time: 30 minutes
Yield: 12 deviled egg halves (6 whole eggs)

Print Recipe

Description

These Spicy Chili Garlic Deviled Eggs bring a modern, fiery twist to the classic appetizer. The eggs are hard-boiled to creamy perfection, then finished with a drizzle of homemade (or store-bought) chili garlic oil and a sprinkle of fresh herbs. Ideal for picnics, parties, or any moment that needs a flavorful bite.

Ingredients

Eggs

Garlic, finely chopped

Chili flakes or chili crisp

Neutral oil (like canola or vegetable)

Fresh herbs (cilantro or parsley)

Salt

Instructions

Boil the eggs: Place in a pot, cover with water, bring to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath. Peel and halve.
Make chili garlic oil: Heat oil in a pan over medium-low. Add garlic and sauté gently until golden. Turn off heat and stir in chili flakes. Let infuse 5-10 minutes.
Assemble: Lay halved eggs on a plate. Spoon chili garlic oil over each yolk, letting garlic bits fall into the center.
Garnish: Top with fresh herbs and a pinch of salt. Serve immediately or chill before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers