These chili crunch ramen eggs are spicy, savory, and totally snack-worthy. Hard-boiled eggs get a bold upgrade with a punchy garlic-soy-chili sauce and a fresh sprinkle of herbs and sesame seeds. They’re easy to throw together but look like something you’d get at a trendy ramen shop.
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This is a great make-ahead snack or appetizer when you want something with flavor and texture. The chili crunch gives them just the right amount of heat and crunch, while the herbs keep things fresh. You can serve them chilled or at room temp. Either way, they’re a guaranteed hit.
Helpful Tips
- Use an ice bath: After boiling, chill the eggs quickly so they peel easily and stay tender.
- Cut before saucing: Halving the eggs first lets the sauce seep into the yolks for more flavor.
- Add extra crunch: A little more chili crunch on top adds texture and color right before serving.
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Chili Crunch Ramen Eggs
Ingredients
- 6 large eggs
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili crunch
- 6 sprigs cilantro chopped
- 1 tablespoon chives chopped
- 1 tablespoon sesame seeds
Instructions
- Place eggs in a large pot and cover with cold water. Bring to a boil, then simmer for 10 minutes. Transfer to an ice bath to cool.
- Peel the eggs and cut them in half lengthwise.
- In a bowl, combine the garlic, soy sauce, rice vinegar, chili crunch, and paprika.
- Put the eggs in a bowl, yolk side up. Pour the chili sauce over each egg. Garnish with cilantro and sesame seeds.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.