What's an Easter brunch without a tray of deviled eggs? This year, give this springtime staple a spicy glow-up with Chile Crunch. Smoky, crispy, and full of flavor, our Chile Crunch adds just the right amount of heat and texture to these creamy bites.

Whether you're hosting a garden brunch or just want leftovers to snack on all week, this simple twist on a classic will have everyone asking for the recipe.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper, to taste
• 2–3 teaspoons Chile Crunch, plus more for topping
• Optional: chives, smoked paprika, or microgreens for garnish

Instructions:

1. Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Drain and cool under cold running water.
2. Peel & prep: Peel the eggs and slice in half lengthwise. Scoop yolks into a bowl and mash with a fork.
3. Mix it up: Add mayo, Dijon, vinegar, salt, pepper, and Chile Crunch to the yolks. Mix until smooth and creamy. Taste and adjust seasoning or spice level — more heat? Add more crunch.
4. Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites.
5. Finish strong: Top each deviled egg with a small spoonful of Chile Crunch and garnish if you're feeling fancy.

Pro Tip: Make these ahead of time and refrigerate — they actually taste even better after the flavors meld for an hour or two.

This one's a crowd-pleaser and an easy way to spice up your Easter table. Got leftovers? Pop them in a container and thank yourself tomorrow.