Creamy Chili Crisp Deviled Eggs: Step-by-Step Instructions
Start by prepping your egg base. Cut all hard-boiled eggs in half lengthwise, then carefully scoop the solid yolks out of each half and transfer them to a mixing bowl. Set the hollowed egg white halves aside to fill later, then mash the yolks fully with a fork until no large clumps remain.
Mix your creamy filling. Add mayonnaise, 1 teaspoon of chili crisp, rice vinegar, dry mustard, and salt to the mashed egg yolks. Stir the mixture thoroughly until it becomes completely smooth and all ingredients are evenly incorporated.
Assemble and chill the deviled eggs before serving. Scoop the finished yolk mixture into a small resealable plastic bag, press out any excess air, and seal the bag shut. Snip a small opening off one corner of the bag to turn it into a makeshift piping bag, then squeeze the filling evenly into each hollowed egg white half. Top each filled egg with a sprinkle of your remaining chili crisp and finely chopped green onions, then refrigerate the assembled deviled eggs until you are ready to serve.
