Thai Red Curry Deviled Eggs Recipe
Thai Red Curry Deviled Eggs
Submitted By: Taz
Ingredients:
12 Large Eggs
½ Cup Mayonnaise - homemade or Japanese (Kewpie®) preferred
2 Tbs Thai Red Curry Paste - homemade preferred
1 Tbs Coconut Oil
2 tsp Fish Sauce
1 tsp Palm Sugar - grated (can substitute light brown sugar if desired)
Juice of ½ Lime
Kosher Salt to taste
Fresh Ground White Pepper to taste
-OPTIONAL GARNISH-
Paprika
Fresh Coriander Leaves (AKA Cilantro)
Fresh Red Thai Chile - sliced thin
Roasted Peanuts - small chopped
Preparation:
- Fill a large pot with a tight fitting lid about ¼ full with cool water - Place eggs in a single layer on the bottom of the pot - Add enough cool water to cover eggs by 2-3 inches - Place over high heat
- Bring to a rolling boil - Once a boil has been achieved, turn off the heat, cover, and set aside for 10-12 minutes - After 10-12 minutes, transfer the eggs to the ice bath and allow to cool for apx 5 minutes
- Once the eggs have cooled, peel and cut in half lengthwise - Remove the yolks and transfer them to a medium bowl - Set the egg white 'cups' aside until needed
- Mash the yolks with a fork - Add mayonnaise, curry paste, coconut oil, fish sauce, sugar, and lime juice - Thoroughly combine - Season with salt and pepper to taste
- Transfer yolk mixture to a piping bag with a large tip or to a large zip top bag (squeeze all of the mixture to one corner of the bag and cut off about an inch of the corner [Alternately, you can just use a teaspoon for this but the piping/zip top bag method makes for an easier and cleaner job of it])
- Squeeze or spoon the yolk mixture into the egg white 'cups' (apx 1 heaping Tbs each)
- Top each with a light dusting of paprika, a fresh coriander leaf, and a slice of red chile (if desired)
- Serve chilled or at room temperature
