Chili Crisp Deviled Eggs

Deviled eggs make the best little low carb snack and I really like to give them big, bold, satisfying flavors! This version is loaded with chili crisp to give it lots of savory flavor and a little kick of spice.

Course Appetizer, Side Dishes, Snacks

Cuisine American, Asian

Diet Diabetic, Vegetarian

Keyword deviled eggs, keto, low carb, no-cook

Prep Time 10

Total Time 10

Servings

Calories 162kcal

Author Karly Campbell

Ingredients

6 large hard boiled eggs
¼ cup mayonnaise
1 tablespoon chili crisp see notes
1 teaspoon rice vinegar
½ teaspoon salt
Sesame seeds and green onion for garnish

Instructions

Slice the boiled eggs in half lengthwise and remove the yolks to a small bowl. Place the whites on a plate.
Add the mayonnaise, chili crisp, rice vinegar, and salt to the bowl with the egg yolks and use a fork to mash the mixture together until it’s smooth and creamy. Taste and season with additional salt, if needed, keeping in mind that the egg whites are fairly bland.
Spoon the filling into the egg whites.
Sprinkle with sesame seeds and thinly sliced green onion before serving.

Video

Notes

I’m a huge fan of chili crisp, but I specifically only like this particular brand. If you’re using another brand, you may need more or less chili crisp, vinegar, and salt. Just adjust until it tastes how you like it. You can also add extra chili crisp for more heat.

As written, these do have a kick, but I wouldn’t call them spicy. Add more chili crisp for extra heat.

Be sure to use unseasoned rice vinegar. Seasoned will likely contain added sugar.

Nutrition