Thai Deviled Eggs

Thai-Deviled-Eggs

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.

Thai-Deviled-Eggs-filling

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

Thai-Deviled-Eggs-eggs

Method:

  1. 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.
  2. Peel the shells from all of the eggs and split them in half.
  3. Scoop out the yolks from the egg whites.
  4. Combine the yolks, peanut butter, salt, sugar, vinegar, and spices in a food processor and blend until smooth.
  5. Slowly add your liquid until the filling takes on the texture of a mousse.
  6. Either scoop the filling directly into the egg whites or use a pastry bag to squeeze them in.
  7. Garnish with peanuts and/or chili powder. Serve at room temperature. 

Thai-Deviled-Eggs-bite

Now go out there and enjoy the weather. But pack your deviled eggs first.

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10 Responses to Thai Deviled Eggs
  1. Amber K
    May 28, 2012 | 2:32 pm

    I never would have thought to create something like this! Neat idea.

  2. Kris
    May 29, 2012 | 1:22 am

    wow. WOW. just wow.

    I am still sometimes weird about eggs, but I have always loved deviled eggs. same with mayo – it’s a fine line with me. this is a GENIUS recipe, Evan.

    and no mayo = perfect for outdoor picnics!

  3. Helen (ThursdayNightDinner.org)
    May 29, 2012 | 12:05 pm

    I haven’t been this excited about a recipe in a while! I made Tuna Nicoise last night and have tons of leftover hard-boiled eggs. And Thai happens to be my favorite international cuisine, therefore, I’m all over it!!

  4. holly
    May 29, 2012 | 1:40 pm

    I LOVE THIS IDEA!

    And your photography really IS looking fab! Love, love, love it!

  5. Thai deviled eggs
    June 1, 2012 | 8:10 am

    [...] This recipe calls for ginger, and I used fresh grated. So amazing. This recipe uses some very creative ingredients, and the flavors are fantastic. To see the recipe and make it immediately, see the recipe here –> Thai deviled eggs. [...]

  6. veronica gantley
    June 1, 2012 | 10:41 pm

    What a fabulous recipe. It looks so delicious

  7. Vita @ Juicer Depot
    June 6, 2012 | 1:18 am

    Great alternative to the traditional deviled eggs.

  8. […] Recipe adapted from: The Wannabe Chef […]

  9. […] Peanut Butter Deviled Eggs […]

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