Thai Devilled Eggs

Thai Devilled Eggs IMAGE Author: Canadian Living Credits: Thai Devilled Eggs IMAGE

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

Ingredients

  • 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

Method

In 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

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Devilled Eggs