Thai Spiced Deviled Eggs Recipes
THAI DEVILED EGGS
Steps:
- Place the eggs in the bottom of a medium saucepan and cover with cold water. Bring the water just to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Once the eggs are cool enough to handle, but still warm, peel off the shell and you're ready to go.
- Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk, and pop it out of the white. Place the yolks in a medium bowl and mash with a fork until smooth.
- To the yolks, add the mayonnaise, Sriracha, fish sauce, lime juice, cucumber, carrot, shallot and salt to taste.
- Spoon or pipe the filling into the egg whites and garnish with the cilantro before serving.
THAI-SPICED DEVILED EGGS RECIPE - (4/5)
Provided by AuntieGooper
Number Of Ingredients 10
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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- Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in a separate mixing bowl.
- In the bowl with the egg yolks, combine the mayo, thai chili sauce, and gochujang sauce. Use a fork to mash until desired consistency.
- To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.
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