Ginger Chili Deviled Eggs | The Good Hearted Woman

Ginger-Chili Deviled Eggs

This recipe is an adaptation of Ginger Chili Deviled Eggs from "D'lish Deviled Eggs" by Chef Kathy Casey.
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Servings: 24 Deviled Eggs
Author: Renée B. ♥ The Good Hearted Woman


  • 12 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup Miracle Whip
  • 2 tsp. sambal oelek*
  • 1 tsp minced garlic
  • 2 tsp minced ginger
  • 1/4 tsp salt


  • cilantro leaves
  • cucumber fans


  • Peel and rinse eggs. Slice them lengthwise and put the yolks into a medium-size bowl.
  • Smash the yolks with a fork. You can also run them through a ricer, or use a small 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 filling until you are ready to fill the egg white halves.
  • Pipe or spoon filling into egg white halves. Garnish with a tiny sprig of cilantro and a little cucumber fan. Serve immediately.
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