Recipe courtesy of Jason Smith

Chili-Stuffed Deviled Eggs

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 40 min
  • Yield: 16 deviled eggs
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Boiled Eggs:

8 eggs

1 tablespoon white vinegar 


2 cans dark red chili beans, drained and rinsed

1/2 medium white onion, diced 

2 tablespoons butter 

2 tablespoons tomato paste 

1 tablespoon chili powder 

2 teaspoons onion powder 

1 teaspoon ground cumin 

1 teaspoon garlic powder 

1 teaspoon sugar 

1/2 teaspoon cayenne

Salt and pepper

Deviled Eggs:

1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon dry mustard 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon sugar 

1 teaspoon white vinegar

Salt and pepper

Shredded cheddar, for serving

Minced scallions, for serving

Smoked paprika, for garnish


  1. For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside.
  2. For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool.
  3. For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy.
  4. Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!!
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