These Thai Red Curry Deviled Eggs deliver everything you love about deviled eggs and are elevated with the amazing and aromatic flavors of spicy Thai Red Curry!
Total Time
40min
4.8
6 Ratings
Author: Wok & Skillet
Servings:
12
Ingredients
•
6
Farmhouse Eggs® Large Brown Eggs
•
2
Tbsp
Mayonnaise
•
1
Tbsp
Coconut Oil
•
1
Tbsp
Thai Red Curry Paste
•
1
Lime
, juiced
•
1
Tbsp
Baking Soda
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Paprika
•
to taste
Fresh Cilantro Leaves
•
to taste
Sliced
Red Chili Peppers
Cooking Instructions
1.
Bring a pot of water to boil over high heat, then add Baking Soda (1 Tbsp) to the water.
2.
As soon as the water reaches a rolling boil, gently lower the Farmhouse Eggs® Large Brown Eggs (6) using a large spoon or a soup/spider skimmer. Immediately reduce the heat to medium-low to bring the water down to a simmer for about 12 minutes.
3.
While the eggs are cooking, prepare an ice bath for the eggs in a large bowl.
4.
Once cooked, use a large spoon or soup/spider skimmer to transfer the eggs to the ice bath. Let the eggs sit in the ice bath for about 5 minutes before peeling.
5.
Peel all of the eggs. Slice each egg in half (lengthwise), then remove the yolks from the egg whites using a small teaspoon.
6.
Place the egg yolks in a medium-sized mixing bowl. Add the Mayonnaise (2 Tbsp), Coconut Oil (1 Tbsp), Thai Red Curry Paste (1 Tbsp), 2 tsp of Lime Juice (1), Salt (to taste), and Ground Black Pepper (to taste).
7.
Use a large spoon to mash the yolks and stir the egg yolk mixture until all of the ingredients are thoroughly combined.
8.
Scoop the red curry egg yolk mixture into a piping bag fitted with a large nozzle. Fill each egg white half with approximately 1 Tbsp of red curry egg yolk mixture.
9.
Garnish with a light sprinkle of Paprika (to taste), a Fresh Cilantro Leaves (to taste), and a slice of Red Chili Peppers (to taste). Enjoy!
Author's Notes
Older eggs have a slightly higher pH so the cooked egg-white will not stick to the eggshell membrane as easily. Use eggs that are 7 to 10 days old so that they are easier to peel.
Let the eggs sit at room temperature for about 30 minutes before boiling them to prevent cracking.
Make-ahead: Store the hard-boiled egg whites in an air-tight container or a large Ziploc bag, and the Thai Red Curry egg yolk mixture separately in a piping bag, and keep them in the fridge for up to 2 days.
Nutrition Per Serving
CALORIES
70
FAT
5.9 g
PROTEIN
3.7 g
CARBS
0.5 g
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