Chili Crisp Deviled Eggs
Creamy, tangy deviled eggs spiked with chili crisp, Dijon, and a touch of hot honey. Ready in 20 minutes—the perfect viral appetizer or light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 8g
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Ingredients
- 8 count large eggs
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp chili crisp oil (such as Fly by Jing or Trader Joe's)
- 1 tbsp hot honey
- ½ tbsp fresh lemon juice
- ½ tsp paprika (smoked or sweet)
- 2 tbsp fresh chives or scallions, thinly sliced
Instructions
- 1
Boil eggs in salted water for 10 minutes, then transfer to ice water and let sit for 2 minutes.
- 2
Peel eggs and slice each in half lengthwise. Scoop yolks into a bowl.
- 3
Mash yolks with mayo, Dijon, lemon juice, and a pinch of salt until silky smooth.
- 4
Spoon yolk mixture into egg white halves. Arrange on a plate in a circle.
- 5
Drizzle chili crisp and hot honey over the tops. Sprinkle with paprika and chives.
Tools you’ll need
- medium saucepan
- small bowl
- fork
- spoon
- cutting board
- knife
- serving plate
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