While this twist on a classic already has a little kick from the chili garlic sauce, spice lovers might want extra heat in the form of a thin slice of Thai bird's-eye pepper on top. Older eggs tend to be easier to peel, but you can help the process by adding 1 tsp baking soda to the boiling water.
- Portion size 20 servings
- Credits : Canadian Living Magazine: July 2013
- 10 eggs
- 1/2 cup reduced-fat mayonnaise
- 2 teaspoons Thai red curry paste
- 1 teaspoon chili garlic sauce
- 2 green onions finely chopped
- 1 tablespoon chopped roasted unsalted peanuts
- 20 fresh cilantro leaves
MethodIn saucepan, pour in enough cold water to come at least 1 inch (2.5 cm) above eggs; bring to boil. Remove from heat; cover and let stand for 10 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again. (Make-ahead: Refrigerate for up to 2 days.)
Peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on platter; cover and set aside.
Using whisk, smash egg yolks until fine. Stir in mayonnaise, curry paste and garlic sauce until smooth; stir in green onions.
Using piping bag fitted with 1-inch (2.5 cm) plain tip (or plastic bag with corner snipped off), pipe yolk mixture into hollows of whites. Sprinkle with peanuts; garnish with cilantro.
Nutritional facts Per piece: about
- Fibre trace
- Sodium 73 mg
- Sugars 1 g
- Protein 3 g
- Calories 61.0
- Potassium 40 mg
- Cholesterol 94 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 3.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 5.0