Tested till perfect Thai Devilled Eggs
Thai Devilled Eggs
Photography by Jeff Coulson/TC Media

Thai Devilled Eggs

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.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 20 pieces


  • 10 10eggeggs
  • 1/2 cup 1/2cupreduced-fat mayonnaise
  • 2 tsp 2tspThai red curry paste
  • 1 tsp 1tspchili garlic sauce
  • 2 2green oniongreen onions, finely chopped
  • 1 tbsp 1tbspchopped roasted unsalted peanuts
  • 20 20fresh cilantro leaves
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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 Information Per piece: about

cal 61 pro 3g totalfat 5g sat. fat 1g
carb 1g dietary fibre 0 sugar 1g chol 94mg
sodium 73mg potassium 40mg

% RDI:

calcium 1 iron 3 vit A 5 folate 7
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