Ginger Chili Deviled Eggs

With just a hint of sweet heat, these delectable Ginger Chili Deviled Eggs are perfect for any gathering. Use our easy garnish ideas to have them party-ready in minutes!

Jump to:

• What's the Story Behind this Recipe?
• What Goes into this Recipe
• How to Make this Recipe
• Easy Deviled Egg Garnishes
• FAQs & Expert Tips
• Related Recipes
• Ginger-Chili Deviled Eggs

What's the Story Behind this Recipe?

Some years ago, I had the opportunity to meet celebrity chef and mixologist Kathy Casey and check out her micro-focused cookbook, D'lish Deviled Eggs.

Kathy's book is so much fun! The recipes are unique, creative, and tasty; and by the time you are done leafing through it, not only will you be more excited about deviled eggs than you ever thought you could be, but you will be inspired to come with egg-deviling ideas of your own!

Today I'm sharing my adaptation of one of my favorite recipes from Kathy's cookbook: Chili Ginger Deviled Eggs. With just a hint of sweet heat, these little beauties are absolutely delicious, and pretty enough to serve at your classiest soirée.

What Goes into this Recipe

Ingredient Notes & Substitutions

For Basic Deviled Eggs

• Eggs: If you have the choice between boiling the eggs you bought today and the ones you bought last week, use the older eggs. Older eggs are usually easier to peel.
• Mayonnaise: You can skip the Miracle Whip and use all mayonnaise for this recipe.
• Miracle Whip: We prefer the tangy-sweetness that Miracle Whip brings to the plate, so we add it 1:1 with the mayo. It's a personal choice.
  • Substitution: You can change the color of the filling to a wasabi-green by replacing ¼ cup of the mayo or Miracle Whip with smooth mashed avocado.

For Ginger Chili Deviled Eggs

• Sambal oelek: Samgo oelek is an Indonesian chile paste made of crushed raw red chiles, vinegar, and salt. It can be found in most grocery stores in the Asian food section, near the Sriracha (rooster sauce). If sambal oelek isn't a staple in your kitchen, you can substitute Sriracha. If you do this, use 1½ teaspoons of Sriracha and ¼ teaspoon of sugar.
• Ginger: Use fresh ginger if possible. You can substitute ¼ teaspoon of ground ginger in place of the grated ginger.

How to Make this Recipe

Hard-Boil the Eggs

It seems as though there are nearly as many ways to hard-boil eggs as there are cooks to make them. Below is the method we prefer, but you do whatever works best for you. 

Start with room temperature eggs. Cold eggs added to boiling water are more likely to crack.

Fill a pot of water 2 to 3 inches deep and bring it to a boil over high heat.

Reduce the heat to medium, and use a slotted wooden spoon to gently lower the eggs into the boiling water. Don't crowd the eggs: they should be in a single layer in the pan.

Simmer the eggs on medium-low to low, uncovered, for 12 minutes.

While the eggs are simmering prepare an ice bath. Fill a bowl large enough to hold all the eggs with room to spare halfway with ice. Add enough water so that it is level with the ice.

After 12 minutes, use a slotted spoon to remove the eggs from the hot water and immediately transfer them into the ice bath to cool. Let the eggs set in the ice bath for 15 minutes before peeling.

Peel the eggs under cold water; or refrigerate them if you don’t want to peel them right away.

According to the USDA, hard boiled eggs will last a week in the refrigerator, peeled or unpeeled.

Basic Deviled Egg Prep

Peel and rinse the hard boiled eggs. Slice them lengthwise and remove the yolks to a medium-size bowl. Set the egg white halves aside. 

Make the Filling

Smash the yolks with a fork. You can also run them through a potato ricer, or use a hand mixer for the whole process. Add the remaining ingredients to the smashed yolks and mix well to combine. The mixture should be quite smooth.

Refrigerate the filling until you are ready to fill the egg white halves.

Fill the Egg White Halves

You can use a spoon to fill the eggs; however, if you have a lot of eggs to fill (or you want them to look especially nice) we recommend using a disposable pastry bag.

The bags allow you to prepare everything ahead of time and pipe the filling in right before serving. If you want your deviled eggs to be uber-fancy, add a decorative pastry tip to the pastry bag before filling them. 

Garnish the deviled eggs as desired and serve immediately. Refrigerate any leftovers. 

Easy Deviled Egg Garnishes

You can serve deviled eggs as is, or with the traditional sprinkle of paprika. However, if you take just a minute more to add a simple garnish, your party-eggs will sparkle.

Here's a short list of easy deviled egg garnish ideas, but once you get going, you'll likely think of more!

• Avocado cubes or slices
• Bacon bits
• Black sesame seeds
• Capers
• Celery leaves
• Cucumber fans
• Cilantro flowers: These are my all-time favorite deviled egg garnish! Sometimes my cilantro gets a little out of hand, and deviled eggs are a perfect way to use those dainty little cilantro flowers.
• Borage flowers (or starflowers): This European herb has lovely little star-shaped flowers that come in colors ranging from delicate periwinkle to royal purple, and has a flavor reminiscent of cucumber.
• Dill fronds: The delicate, lacy fronds from the dill plant are perfect for deviled eggs.
• Pickled Mustard Seeds (Poor Man's Caviar)
• Radish slices
• Sliced green onions
• Sliced olives
• Sliced jalapeños

FAQs & Expert Tips

How to Dye Hard-boiled Eggs with Beet Juice

You may have noticed those beautiful, bright fuchsia colored deviled eggs on the plate. They get their color naturally - from beet juice.

Dying hard-boiled eggs with beet juice is a simple process.

First, peel an egg you want to dye under running water, and then immerse the whole egg in beet juice for about an hour. After an hour, remove the egg from the beet juice and rinse in cold water.

Don’t soak your eggs for longer than an hour, especially if you use pickled beet juice. The vinegar in the pickling juice can change the egg’s texture, making it less tender and more bouncy.

Where to buy beet juice: You can buy beet juice at almost any grocery store, or you can use the beet juice from a can of pickled beets.

FYI: You can change the color of the filling to a wasabi-green by replacing ¼ cup of the mayo or Miracle Whip with thoroughly mashed avocado.

Related Recipes

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Originally published July 20, 2014.