Thai Deviled Eggs

Name: Thai Deviled Eggs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Cuisine: asian
Ingredients: 8 large eggs, chilled; 2 tablespoons mayonnaise; 2 tablespoons Sriracha; 2 tablespoons fish sauce; 2 teaspoons lime juice; 1/4 cup finely chopped cucumber (brunoised); 3 tablespoons finely chopped carrot (brunoised); 1 small shallot, minced (1/4 cup, brunoised); Kosher salt; 2 tablespoons fresh cilantro leaves, finely chopped, for garnish

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Essentials

Episode: Amazing Mashups

Thai Deviled Eggs

1 Review

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

104

Total Fat

8

Saturated Fat

2

Carbohydrates

2

Dietary Fiber

0

Sugar

1

Protein

7

Cholesterol

187

Sodium

541

Total: 40 min
Active: 30 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

104

Total Fat

8

Saturated Fat

2

Carbohydrates

2

Dietary Fiber

0

Sugar

1

Protein

7

Cholesterol

187

Sodium

541

Total: 40 min
Active: 30 min

Ingredients

8 large eggs, chilled

2 tablespoons mayonnaise

2 tablespoons Sriracha

2 tablespoons fish sauce

2 teaspoons lime juice

1/4 cup finely chopped cucumber (brunoised)

3 tablespoons finely chopped carrot (brunoised)

1 small shallot, minced (1/4 cup, brunoised)

Kosher salt

2 tablespoons fresh cilantro leaves, finely chopped, for garnish

Directions

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.

My Private Notes

Show: Kelsey's Essentials

Episode: Amazing Mashups

More from:

Thanksgiving Appetizer Recipes

Looking for Something Else?

Deviled Eggs

Curried Deviled Eggs

Deviled Egg Recipes 8 Photos

Truffle Deviled Eggs

Katie's Deviled Eggs

Chesapeake Bay Deviled Eggs

4-Pepper Deviled Eggs

1 Review

Add Your Review

Inger M.

My husband and myself both love deviled eggs. I made a batch of deviled eggs to go with dinner. We had invited friends over and I know how much they loved them as well. After preparing the eggs I went to sit down. About ever 10 minutes or so my husband kept going into the kitchen. He was making all kinds of reasons and I just ignored him and went back to my book. An hour or so later I went back into the kitchen and realized why my thief of a husband had eaten all but one of these eggs. He said these eggs are "even better than moms (his mom). Conclusion: hide the eggs because naughty husbands can be very sly when they taste better than Mom's!

See All Reviews