These deviled eggs are just about the most exciting thing to happen to your summer. I can honestly say that they’re even more spectacular than a 4th of July fireworks show. Yup, they’re that good, thanks to the homemade sweet and spicy red chili garlic sauce used in their filling and as a garnish. They’re practically exploding with flavor.

It was July 4th, many, many years ago. You know, back when I was actually young. Heck, I’m fairly certain I was even still in high school. Yeah, that young y’all. Anyway, that was the day I learned something important about myself. On that day, my family and I went with our neighbor John, his wife, whose name I cannot remember to save my life, and our neighbor John’s sister, whose name I also can’t remember, to watch the fireworks in D.C.

To be fair, I don’t think we actually made it into the city of D.C. to watch the fireworks. Along the way, we suddenly pulled off of the highway with a bunch of other people, ditched the car, and climbed up on top of a really high hill of grass. I have no idea where we actually were, however, that grassy hill afforded us a pretty darn nice view of the festivities without having to actually deal with the crazy crowds downtown.

So here’s the part in my story where I learned that very important thing about myself. John’s sister, you know, one of those girls whose names I can’t seem to remember? Well, each time a firework would go off, you know, like every other second since it was July 4th? Well, each time one went off, that girl would go crazy. And I’m not talking ooohing and aaahing crazy, I’m talking hooting and hollering crazy.

Y’all, that was the day I learned that I just don’t love fireworks as much as some other people in this world. Nope, I will never be that girl hooting and hollering over those beautiful bursts of lights in the sky. Instead, I’ll save my hooting and hollering for things in this world that actually excite me. Things like furry little kittens, homemade buttermilk biscuits, vintage VW’s, and deviled eggs. Heck, I’ll hoot and holler over a deviled egg any damn day.

Ingredients:

Sweet & Spicy Red Chili Garlic Sauce:

• 2 Garlic Bulbs, Medium Size
• 8-oz. Whole Red Chili Peppers
• 3/4 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar, Packed
• 1/3 Cup Apple Cider Vinegar
• 1/2 Teaspoon Kosher Salt

Deviled Eggs:

• 12 Extra-Large Hard-Boiled Eggs
• 1/4 Cup + 2 Tablespoons Mayonnaise
• 1 1/2 Tablespoons Sweet & Spicy Red Chili Garlic Sauce (Additional for Garnish)
• 2 Teaspoons Dijon Mustard
• Freshly Ground Black Pepper
• Freshly Chopped Chives

Directions:

Sweet & Spicy Red Chili Garlic Sauce:

1. Remove the peel from the garlic bulbs and individual cloves of garlic. Place the garlic cloves into a medium-sized bowl; set aside.
2. Thinly slice the red chili peppers and discard the stem. Place the sliced chili peppers and seeds into the same bowl as the garlic; set aside.
3. Place the sugars, vinegar, and salt into a medium stainless steel pan over high heat. Cook for 5 minutes, stirring constantly.
4. Add the garlic cloves and sliced red chili peppers. Cook for 4 minutes; stirring constantly.
5. Spoon the garlic, red chili peppers, and liquid into a heat-safe glass jar, container, or bowl.
6. Allow the mixture to cool completely.
7. Purée the cooled mixture for 1 minute in a food processor.
8. Store in an airtight glass jar, container, or bowl. Refrigerate until use.

Deviled Eggs:

1. Slice each hard-boiled in half lengthwise, placing the yolks into a food processor.
2. Add the mayonnaise, chili sauce, and mustard to the food processor. Process until smooth. You may need to add a little bit more mayonnaise or chili sauce if the mixture is too stiff.
3. Place the mixture into a large resealable plastic bag, snip off the end, and then pipe the mixture into the well of each egg half.
4. Place a small amount of chili sauce on top of each egg half, and then garnish with freshly ground black pepper and finely chopped chives.

Suggestions:

• I love to use extra-large eggs when making deviled eggs so that they are more substantial. If you use smaller eggs, you may need to adjust the amount of mayonnaise and chili garlic sauce in the filling.
• You can find chili garlic sauce in the Asian aisle of most markets, however, this homemade version tastes much better and is very easy to make. CLICK HERE to see the original Sweet & Spicy Red Chili Garlic Sauce recipe and find more suggestions and ideas on how to improve the recipe.
• CLICK HERE for all of my favorite tricks and tips on How To Hard-Boil Eggs. You may need to add a few additional minutes of cooking time when boiling extra-large eggs.

Improvements:

• Add bacon to the filling or as a garnish.
• Replace the chives in this recipe with fresh finely chopped cilantro or parsley.
• Garnish with a few finely chopped salted peanuts.

Print

Yum

Deviled Eggs with Red Chili Garlic Sauce

Ingredients:

Sweet & Spicy Red Chili Garlic Sauce:
• 2 Garlic Bulbs, Medium Size
• 8-oz. Whole Red Chili Peppers
• 3/4 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar, Packed
• 1/3 Cup Apple Cider Vinegar
• 1/2 Teaspoon Kosher Salt
Deviled Eggs:
• 12 Extra-Large Hard-Boiled Eggs
• 1/4 Cup + 2 Tablespoons Mayonnaise
• 1 1/2 Tablespoons Sweet & Spicy Red Chili Garlic Sauce (Additional for Garnish)
• 2 Teaspoons Dijon Mustard
• Freshly Ground Black Pepper
• Freshly Chopped Chives

Directions:

Sweet & Spicy Red Chili Garlic Sauce:
1. Remove the peel from the garlic bulbs and individual cloves of garlic. Place the garlic cloves into a medium-sized bowl; set aside.
2. Thinly slice the red chili peppers and discard the stem. Place the sliced chili peppers and seeds into the same bowl as the garlic; set aside.
3. Place the sugars, vinegar, and salt into a medium stainless steel pan over high heat. Cook for 5 minutes, stirring constantly.
4. Add the garlic cloves and sliced red chili peppers. Cook for 4 minutes; stirring constantly.
5. Spoon the garlic, red chili peppers, and liquid into a heat-safe glass jar, container, or bowl.
6. Allow the mixture to cool completely.
7. Purée the cooled mixture for 1 minute in a food processor.
8. Store in an airtight glass jar, container, or bowl. Refrigerate until use.
Deviled Eggs:
9. Slice each hard-boiled in half lengthwise, placing the yolks into a food processor.
10. Add the mayonnaise, chili sauce, and mustard to the food processor. Process until smooth. You may need to add a little bit more mayonnaise or chili sauce if the mixture is too stiff.
11. Place the mixture into a large resealable plastic bag, snip off the end, and then pipe the mixture into the well of each egg half.
12. Place a small amount of chili sauce on top of each egg half, and then garnish with freshly ground black pepper and finely chopped chives.

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