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Spicy Chili Crisp Deviled Eggs

Classic deviled eggs given a fiery upgrade with a creamy, tangy yolk filling and topped with crunchy, savory spicy chili crisp oil, sesame seeds, and fresh green onions.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 egg halves
Course: Appetizer, Snack
Cuisine: American, Asian Fusion
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

The Eggs
  • 6 large eggs older eggs peel best
The Filling
  • 3 tbsp mayonnaise Kewpie preferred
  • 1 tsp Dijon mustard
  • 1 tsp rice vinegar
  • 1 tsp Sriracha optional for internal heat
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper
The Toppings
  • 3 tbsp spicy chili crisp oil with crunchy bits
  • 1 tbsp sesame seeds black and white mix
  • 2 tbsp green onions thinly sliced

Equipment

  • Medium saucepan
  • Large bowl for ice bath
  • Sharp knife
  • Piping bag or Ziploc bag
  • Mixing Bowl

Method
 

  1. Place eggs in a saucepan, cover with cold water, bring to a boil. Cover, remove from heat, and let sit for 11-12 minutes.
  2. Transfer eggs immediately to an ice water bath and let cool completely for 10 minutes. Peel under running water.
  3. Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl; arrange whites on a platter.
  4. Mash yolks thoroughly. Add mayonnaise, Dijon, rice vinegar, Sriracha, salt, and pepper. Mix until completely smooth and creamy.
  5. Transfer filling to a piping bag and pipe generous mounds into the egg white halves.
  6. Just before serving, drizzle each egg heavily with chili crisp oil, ensuring you get the crunchy bits. Top with sesame seeds and sliced green onions.

Notes

For the smoothest filling, pass the egg yolks through a fine-mesh sieve before mixing with the other ingredients. Assemble right before serving for the best texture.