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Chile Garlic Deviled Eggs

Chile Garlic Deviled Eggs

Servings 4 servings
Author Brandon Matzek


  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon chile garlic sauce, such as Sambal Oelek
  • 1 tablespoon finely chopped cilantro, plus more for garnish
  • Juice of half a lime
  • Kosher salt


  1. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
  2. To the bowl with egg yolks, add mayonnaise, chile garlic sauce, 1 tablespoon finely chopped cilantro, lime juice and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
  3. Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with additional chopped cilantro.