Looking for a different flavor profile for deviled eggs? This recipe has spicy chile oil and scallions for a reminiscent Asia flavor!

Asian Deviled Eggs on White Platter with Chile oil and Scallions

If I knew deviled eggs could be this good, I would’ve started eating them years ago.

Are you a fan of deviled eggs?

For the longest time, before I knew what paprika was, I’d stare at the plate and wonder…

…what is that red powdered stuff on that egg?!

Deviled eggs just didn’t seem appetizing.

Deviled Egg on Platter with Scallions and Chile Oil

Like many things I’ve come to love, they just needed to be done at home, suited to my tastes and the flavors I like.

These little guys have spicy chile oil, tons of chopped scallions, and sometimes I throw bacon in there, when I’m looking to add a meaty smokiness to each bite.

Start by hard boiling the eggs, cutting them in half, and popping out the yolk:

Halved Boiled Egg with Egg Yolks Popped Out

Here’s my full tutorial on making Hard Boiled Eggs by the way, if you need a method.

Mash up the yolks with a fork, then mix in mayonnaise, yogurt, mustard, chile oil, scallions, and crumbled bacon (if you wish):

Egg Yolk Filling Mixture in Bowl

If you have 10 minutes to spare, I recommend making some homemade mayonnaise.

Use a spoon or disher to portion the filling into the egg white halves:

Scooping Egg Yolk Asian Filling Into Egg Whites

Garnish with extra chopped scallions and drizzle with a little chile oil. Enjoy!

Oh, and a last little tip: Use older eggs for easier peeling. As eggs age, more air gets inside and the inner contents won’t stick the shell as much. Just make sure your eggs aren’t TOO old. If the eggs float in a bowl of water, throw them out, they’re too far gone. Happy cooking!

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Asian Deviled Eggs with Chile Oil

Chile Scallion Deviled Eggs

 Looking for a different flavor profile for deviled eggs? This recipe has spicy chile oil and scallions for a reminiscent Asia flavor!

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  • 6 large hard boiled eggs
  • 1 tbsp mayonnaise
  • 2 tbsp yogurt
  • 1 tsp mustard
  • 1-3 tsp chile oil depends on heat desired + extra for drizzling
  • 2 scallions chopped + more for garnish
  • crumbled bacon optional
  • salt


  • Slice each egg in half, and remove the egg yolks to a bowl. Mix with the mayonnaise, yogurt, mustard, chile oil to taste, scallions, and bacon, if using. Season to taste with salt.
  • Place a scoop of the filling into each egg half, then garnish with scallions and a drizzle of chile oil. Enjoy!


Calories: 47kcal, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 81mg, Sodium: 61mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.