Gochujang Chili Crisp Deviled Eggs with Crispy Shallots

Place the eggs in a medium saucepan and cover with cold water so the water sits about 1 inch above the eggs. Set the pan over medium heat and bring to a gentle boil. As soon as the water reaches a boil, turn off the heat, cover the pan with a lid, and let the eggs sit undisturbed for 10 to 12 minutes. Transfer the eggs immediately to a bowl of ice water and let them cool for at least 5 minutes (this stops the cooking and helps prevent overcooked yolks). Once cooled, gently tap and roll each egg on the counter to crack the shell, then peel under running water for the cleanest result.

Heat the neutral oil in a small saucepan or frying pan over medium heat until it feels warm but not smoking. Add the thinly sliced shallots and cook slowly, stirring occasionally with a spoon or heatproof spatula. The shallots will gradually soften, then begin to turn golden and fragrant. Watch closely during the final minute, as they can darken quickly. Once they reach a light golden brown, remove them immediately with a slotted spoon and place on a paper towel lined plate. Sprinkle lightly with salt while still warm (they will crisp further as they cool).

Slice the peeled eggs in half lengthwise using a sharp knife and carefully remove the yolks into a mixing bowl. Mash the yolks thoroughly with a fork until they become fine and crumbly, almost like powder. Add the mayonnaise, sour cream, gochujang, Dijon mustard, rice vinegar, sesame oil, salt, and black pepper. Mix using a fork or small whisk until the filling becomes smooth and creamy. If the mixture feels too thick, add a small spoon of sour cream or a few drops of water to loosen it (the texture should be soft and easy to spoon or pipe). Taste and adjust seasoning if needed.

In a small bowl, combine the chili crisp, honey, and lime juice. Stir gently until the mixture is glossy and slightly loosened. The honey softens the heat while the lime juice adds brightness, creating a balanced drizzle that complements the creamy filling.

Arrange the egg white halves on a serving plate. Use a spoon or piping bag to fill each cavity with the yolk mixture. If using a piping bag, fit it with a star tip for a more decorative finish. Fill generously so each egg has a rounded, smooth top. (If using a spoon, gently smooth the surface for a neat appearance.)

Spoon a small amount of the chili crisp mixture over each filled egg, allowing some of the oil and crunchy bits to sit on top. Sprinkle the crispy shallots over each egg while they are still light and crisp. Finish with sliced green onions and a light sprinkle of sesame seeds. Serve slightly chilled for the best flavor and texture.