Thai Spiced Deviled Eggs Recipe: Thinking about making deviled eggs for your holiday celebration? Let’s take them up a notch and give them a little Thai spice.
We found this recipe on Tadka Pasta blog. I really liked the zesty flavor (spice) of the eggs, a wonderful remix to a basic traditional recipe for all seasons. This is one of those recipes that I will make time and time again.
2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise
2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand)
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
*For the pumpkin look use paprika and one green onion
Directions: Cover your 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.
In a small bowl mash the yolks and all the other ingredients until very smooth. Place a spoonful of the mixture into the egg whites. If you want to get creative you can put the yolk mixture in a plastic bag and cut the tip and fill your egg whites.
If you decide to make them look like pumpkins, wet your finger and pat the top of the filling smooth. Use a toothpick to draw lines to make the ‘pumpkin’ indentations. Sprinkle with paprika if desired. Use the green part of the onion to make stems.