Happy Memorial Day! Hopefully you’re all set to relax on the beach, but if you’re in need of a quick appetizer or beach snack this might fit your bill.
I used to hate hard-boiled eggs(and by “used to” I mean about a year ago); the texture of the cooked yolks sort of freaked me out. And deviled eggs? Well, I’m a little suspicious of mayo still, so no thank you.
Thankfully at some point I saw the light(about hard boiled eggs—not mayonnaise. That’s still on my gross list). Instead of mayo, this recipe mixes the egg yolks with peanut butter, spices, and coconut milk for a light yet rich mousse-like filling. The peanut butter also boosts the protein in addition to being incredibly flavorful.
I used a frosting piper to fill the centers, but you could use a Ziploc bag with a corner cut off to get a similar effect.
Thai Deviled Eggs
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients(Makes 2 dozen):
1 dozen eggs
1/4 cup peanut butter
3/4 teaspoon salt
1 Tablespoon sugar
2 teaspoons rice vinegar(or white vinegar in a pinch)
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon ginger powder OR 1/4 teaspoon fresh grated ginger
3-4 Tablespoons coconut milk(any kind of milk would do)
Crushed peanuts and extra chili powder to garnish
- Boil the eggs in a pot full of water for 9 minutes. Drain the eggs from the water and submerge in cold water to bring them down to room temperature.
- Peel the shells from all of the eggs and split them in half.
- Scoop out the yolks from the egg whites.
- Combine the yolks, peanut butter, salt, sugar, vinegar, and spices in a food processor and blend until smooth.
- Slowly add your liquid until the filling takes on the texture of a mousse.
- Either scoop the filling directly into the egg whites or use a pastry bag to squeeze them in.
- Garnish with peanuts and/or chili powder. Serve at room temperature.
Now go out there and enjoy the weather. But pack your deviled eggs first.