Thai Deviled Eggs Recipe

Name: Thai Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the eggs in the bottom of a medium saucepan and cover with cold water.
2
Bring the water just to a boil and remove the pan from the heat.
3
Cover the pan with a lid and let stand for 12 minutes.
4
Drain the eggs and rinse with cold water.
5
Once the eggs are cool enough to handle, but still warm, peel off the shell and you're ready to go.
6
Slice the eggs in half lengthwise.
7
Gently remove the yolks by pressing your thumb against the back of the yolk, and pop it out of the white.
8
Place the yolks in a medium bowl and mash with a fork until smooth.
9
To the yolks, add the mayonnaise, Sriracha, fish sauce, lime juice, cucumber, carrot, shallot and salt to taste.
10
Spoon or pipe the filling into the egg whites and garnish with the cilantro before serving.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large eggs, chilled, 2 tablespoons mayonnaise, 2 tablespoons Sriracha, 2 tablespoons fish sauce, and more.

Yes, Thai Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Deviled Eggs

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