Thai Red Curry Deviled Eggs – a delicious recipe with Eggs, Greek Yogurt, Curry, White Vinegar, Salt, Cilantro. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place the eggs in a large pot with a lid, cover with cold water and place on the stove over high heat.
2
Once it comes to a boil, remove the pot from heat, cover with the lid and set a timer for 18 minutes.
3
When the time is up, drain off the hot water and run the eggs under cold water until they are cool enough to peel.
4
Peel the eggs, slice each one in half lengthwise and scoop the yolks into a medium-sized bowl.
5
Set the whites aside on a platter.
6
Into the same bowl with the yolks add the Greek yogurt, Thai red curry paste, vinegar and salt and mash with a fork until smooth.
7
Transfer the mixture into a zip-lock bag, seal it and snip off the tip (or use a proper piping bag).
8
Squeeze the mixture into each egg white so that its half.
9
Top each egg with a cilantro leaf, black pepper and Sriracha, if using.
298
kcal
Calories
19
g
Fat
14
g
Carbs
27
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 whole Eggs, 1/4 cups Greek Yogurt, 1 teaspoon Thai Red Curry Paste, 1 teaspoon White Vinegar, and more.
Yes, Thai Red Curry 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.
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