Chili Deviled Eggs with Crispy Fried Onions

Classic deviled eggs elevated with chili spices and topped with crispy fried onions. A crowd-pleasing appetizer with a subtle kick.

Prep Time

15 minutes

Total Time

45 minutes

Calories

155 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.42/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

6Large Eggs

£1.75

0.3cupMayonnaise

£0.20

1teaspoonDijon Mustard

£0.05

0.5teaspoonChili Powder

£0.02

0.3teaspoonSmoked Paprika

£0.02

0.1teaspoonCayenne Pepper(Optional, for extra heat)

£0.01

0.5teaspoonApple Cider Vinegar

£0.01

to tasteSalt

to tasteBlack Pepper

2tablespoonsCrispy Fried Onions(Store-bought or homemade)

£0.15

1tablespoonFresh Cilantro(Chopped, for garnish (optional))

£0.30

Total Cost

£2.51

£0.42 per serving

Instructions

1.
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12-14 minutes.
2.
Carefully drain the hot water and run cold water over the eggs until they are cool enough to handle. Gently tap each egg on a hard surface to crack the shell, then peel them under running water.
3.
Cut the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and arrange the egg whites on a serving platter.
4.
Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, chili powder, smoked paprika, cayenne pepper (if using), and apple cider vinegar to the bowl. Mix well until everything is fully combined and creamy.
5.
Season the yolk mixture with salt and black pepper to taste.
6.
Spoon the yolk mixture back into the egg white halves. You can use a spoon or a piping bag for a neater presentation.
7.
Top each deviled egg with a generous sprinkle of crispy fried onions.
8.
Garnish with chopped fresh cilantro, if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

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My Notes

Nutrition Information

Nutrition per serving (45g)

155 kcal / 649 kJ

Carbs

2.5g

1% of RDA

Fat

13g

19% of RDA

Protein

7.5g

15% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

0.5 g

1% of RDA

Sodium

140 mg

6% of RDA

Saturated Fat

3.5 g

18% of RDA

Chef's Tips

For easier peeling, add a teaspoon of vinegar to the water when boiling the eggs.

Adjust the amount of chili powder and cayenne pepper to your desired level of spice.

If you don't have crispy fried onions, crumbled bacon or chopped chives also make great toppings.

Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Saucepan

Mixing Bowl

Spoon

Fork

Wine Pairings

No wine pairing suggestions available for this recipe.

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