Roasted Pepper Thai Chile Deviled Eggs Recipes

THAI JUNGLE PRINCESS DEVILED EGGS

Thai Jungle Princess Deviled Eggs image

Make and share this Thai Jungle Princess Deviled Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories Very Low Carbs

Time 30m

Yield 12 deviled eggs

Number Of Ingredients 14

Ingredients

12 medium shrimp, cooked in boiling water just until pink, drained, and peeled
6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2 tablespoons sour cream
2 teaspoons peeled minced fresh ginger
1 tablespoon asian chili paste, plus
1 teaspoon asian chili paste
1 1/2 teaspoons fish sauce
1 tablespoon fresh lime juice
1/2 teaspoon garlic powder
1 tablespoon chopped fresh cilantro
sugar, a pinch
salt
black pepper
chopped dry-roasted unsalted peanuts, for garnish

Steps:

Coarsely chop shrimp; set aside.
In a bowl, combine mashed yolks and sour cream; stir in ginger, chili paste, fish sauce, lime juice, garlic powder, cilantro, sugar, and shrimp.
Taste; season with salt and pepper, if needed.
Fill the whites evenly with the mixture and garnish each egg half with chopped peanuts.

Nutrition Facts : Calories 48.6, Fat 3.1, SaturatedFat 1.1, Cholesterol 115.5, Sodium 99.9, Carbohydrate 0.6, Sugar 0.4, Protein 4.2

THAI-SPICED DEVILED EGGS RECIPE - (4/5)

Thai-Spiced Deviled Eggs Recipe - (4/5) image

Provided by AuntieGooper

Number Of Ingredients 10

Ingredients

6 Eggs
2 Tablespoons thick coconut milk, cold
2 Teaspoons Thai Curry paste
1 Teaspoon ketchup
1/2 Teaspoon paprika plus more to sprinkle
1/2 Teaspoon spicy mustard
1/4 Teaspoon Sriracha or other red chili sauce
Salt to taste
Paprika
1 Spring/green onion

Steps:

Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water. After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks. Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out. Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the 'pumpkin' indentations. Sprinkle with paprika if desired. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

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