Recipe courtesy of Kelsey Nixon
Episode: Amazing Mashups
Print
Thai Deviled Eggs
Total:
40 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 8 large eggs, chilled
  • 2 tablespoons mayonnaise 
  • 2 tablespoons Sriracha 
  • 2 tablespoons fish sauce 
  • 2 teaspoons lime juice 
  • 1/4 cup finely chopped cucumber (brunoised) 
  • 3 tablespoons finely chopped carrot (brunoised) 
  • 1 small shallot, minced (1/4 cup, brunoised) 
  • Kosher salt 
  • 2 tablespoons fresh cilantro leaves, finely chopped, for garnish 

Directions

Place the eggs in the bottom of a medium saucepan and cover with cold water. Bring the water just to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Once the eggs are cool enough to handle, but still warm, peel off the shell and you're ready to go.

Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk, and pop it out of the white. Place the yolks in a medium bowl and mash with a fork until smooth.

To the yolks, add the mayonnaise, Sriracha, fish sauce, lime juice, cucumber, carrot, shallot and salt to taste.

Spoon or pipe the filling into the egg whites and garnish with the cilantro before serving.

Categories:

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Chesapeake Bay Deviled Eggs

Recipe courtesy of Megan Palmer

Curried Deviled Eggs

Recipe courtesy of Kelsey Nixon

Lighter Southern Deviled Eggs

Recipe courtesy of Bobby Deen

4-Pepper Deviled Eggs

Recipe courtesy of Alton Brown

Deviled Eggs with Candied Bacon

Recipe courtesy of Kelsey Nixon

Deviled Eggs

Recipe courtesy of Cooking Channel

On TV

So Much Pretty Food Here