Thai-Spiced Deviled Eggs

By Tracy

6 Person

25 Minutes

0 Calories

To start with, take a crack at our Eggs-quisite Eats to generate some giggles from the little ghouls and goblins. Egg them on to eat healthy and stay fit as fiddles and fresh..as daisies..If there’s a birthday around the corner, you may benefit from the spate of orange and black themed treats and trimmings to put together a pretty party.

Ingredients

1 sprig green onion
Salt
1/4 tsp. Sriracha or other red chilli sauce
1/2 tsp. spicy mustard
1/2 tsp. paprika
1 tsp. ketchup
2 tsp. Thai Curry paste
2 tbsp. thick coconut milk, cold
6 Eggs

Method

01

Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water.
02

After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks.
03

Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out.
04

Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the ‘pumpkin’ indentations. Sprinkle with paprika if desired.
05

Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

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Thai-Spiced Deviled Eggs

5.0

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1 sprig green onion

Salt

1/4 tsp. Sriracha or other red chilli sauce

1/2 tsp. spicy mustard

1/2 tsp. paprika

1 tsp. ketchup

2 tsp. Thai Curry paste

2 tbsp. thick coconut milk, cold

6 Eggs

03 Method

Step 1

Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water.

Step 2

After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks.

Step 3

Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out.

Step 4

Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the ‘pumpkin’ indentations. Sprinkle with paprika if desired.

Step 5

Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

04 Author