Thai Devilled Eggs

Clock Icon 30 minutes |
Servings: 20 |
Prep: 15 minutes |
Cook: 15 minutes

Thai devilled eggs are a flavourful twist on a Manitoba potluck classic. Made with fresh Manitoba eggs, Thai red curry paste, and chili garlic sauce, they’re creamy, spicy, and always in season. A crowd-pleasing appetizer that disappears fast.

Ingredients

  • 10 eggs
  • ½ cup (125 mL) mayonnaise
  • 1 Tbsp (15 mL) Thai red curry paste
  • 2 tsp (10 mL) chili garlic sauce
  • 2 green onions finely chopped
  • 1 Tbsp (15 mL) roasted unsalted peanuts, chopped
  • 20 fresh cilantro leaves


Method

  1. Prepare hard boiled eggs, cool and peel off shells.
  2. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on platter; cover and set aside.
  3. Using a fork, smash egg yolks until fine. Stir in mayonnaise, curry paste and chili garlic sauce until smooth; stir in green onions.
  4. Using a piping bag with a plain fitted tip (or a plastic bag with corner snipped off), pipe the yolk mixture into the whites OR simply spoon the mixture into the egg whites. Sprinkle with peanuts and garnish with cilantro.

Tips

Recipe courtesy of Manitoba Egg Farmers

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Why cook with eggs?

With about 6 grams of high-quality protein in one egg, eggs are a great alternative protein choice. Additionally, they provide many vitamins and minerals, like vitamin b12 and folate, making them a nutritious option for any meal. From appetizers to entrées, enjoy eggs any time of day.