Chili Deviled Eggs

Chili Deviled Eggs

Just another take on such a creamy, delicious dish. A yumminess with a just a little kick from the chili.
Checkout some other variations like the Classic deviled eggs and the Bacon deviled eggs
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Snack
Servings 10 people


  • 30 g red chili pepper diced
  • Salt & pepper
  • 15 large eggs hard boiled
  • 2 tsp olive oil
  • 30 g red onion diced
  • 1 tsp Worchestershire sauce
  • 8 tbsp mayonnaise
  • 1 tbsp mustard
  • White wine


  • After the eggs have cooled down, peel them & slice them in half.
  • Scoop the yolk out & into a bowl. Set the eggs aside.
  • In a frying pan, heat the oil. Add the onion & chili. Season them with salt, pepper & Worchestershire sauce. Add a splash of white wine. Cover the pan & let it cook for 5-6 minutes, covered over low heat. When done cooking, let it cool. Save approximately 1 tbsp of the mixture for garnish.
  • Add the chili mixture, mayonnaise & mustard to the yolks. Mix together well until you have a smooth paste.
  • Using a piping bag or a plastic bag with a corner cut off, put the mixture in the bag & pipe the eggs with the mixture.
  • Garnish with some chili powder or some of the cooked chili.
Tried this recipe?Let us know how it was!


  1. Pingback: Classic Deviled Eggs - It's Food o'Clock

  2. Pingback: Bacon Deviled Eggs - It's Food o'Clock

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating