Thai Deviled Eggs
Prep Time: 20 minutes | Cook Time: 14 minutes | Chill Time: 15 minutes | Total Time: 50 minutes | Serves: 12
I am loving the Deviled Egg “series” right now, but I’ll admit I’m kind of pooped and out of words. Thus, the incredibly short post writeup.
My husband and I absolutely love Thai food, so why not create a deviled egg recipe with Thai flavors? We love Tuk Tuk Thai Fusion in Knoxville, TN.
One of my favorite Thai condiments is chile-garlic sauce/paste. It’s tangy, sour, and hot. So good over just about anything Asian. My first couple of attempts at this recipe used the chile-garlic sauce as the main flavor, but it also made the filling way too soft to hold its shape. The filling pooled in the egg whites. Not so appealing to eyes, but delicious to the taste buds! I’ll admit I was bummed to have to put it aside, but it works so well as a side, a nice complement.
Tamarind concentrate was DELICIOUS!, but it did darken the yolk mixture to an unsightly greyish-brown. Not cool to see. If you don’t care about aesthetics, go for it! You’ll probably love it. Because of the color, and only because of the color, I chose different flavors for pop.
I really wanted to sprinkle smoked paprika over the tops for some added color, but I read smoked paprika is rarely used in Thai cooking.
Hitting brick walls caused more revamping, and I dove a bit into the individual Thai flavors that keep me coming back for more. Lemongrass, fresh ginger, fish sauce, rice vinegar, etc. – bright, clean flavors were top priorities for ingredients now, but there must be a balance of them all
(Didn’t I say this would be a shorter post? Fooled myself.)
This recipe, just like my other deviled egg recipes, Curried Deviled Eggs and Greek Deviled Eggs, be sure to taste and adjust as you go. The ingredients are unique and you want to taste each one.
I really wish I had kept up with just how much money my local grocery stores made off of me with all the 18-count egg cartons I’ve bought over the past 3 weeks. Even more so, how many deviled eggs I have personally eaten?
Enjoy!
Thai Deviled Eggs
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise or plain Greek yogurt
- 1/4 teaspoon garlic powder
- 1 teaspoon lemongrass, or to taste (I use the tube from the produce section)
- 1/2 fresh hot chile, seeded and finely minced, optional
- 2 1/2 teaspoons unseasoned rice vinegar, or to taste
- 2 teaspoons fish sauce, or to taste
- 3/4 teaspoon fresh ginger, finely grated on a zester or Microplane
- 2 tablespoons green onions, or cilantro, finely chopped
- 1 tablespoon chile-garlic sauce, for serving, optional, but so good!
Instructions
- Into a medium sauce pot with a lid, place a steamer basket, or you can use a double boiler. Add enough water to come up about 1” below the steamer basket. Bring the water to a boil.
- Add the eggs and lower the heat to a medium/gentle simmer. Place the lid on the pot.
- Set your timer for 14 minutes. (Overcooking eggs is what causes the grey-ish halo around the yolks. We are definitely trying to avoid that. It may take a round or two for you to find the perfect number of minutes, due to your heat source, boil rate, size of eggs, etc.
- While the eggs are steaming, fill a medium-sized bowl with ice and water.
- After 14 minutes, turn the heat off and CAREFULLY remove the lid.
- Using a slotted spoon, remove the eggs from the pot and gently place them into the ice water.
- Allow the eggs to cool in the ice water for at least 15 minutes, adding more ice as necessary to keep the water very cold.
- Once the eggs are cooled, peel them. Run them under water to be sure you’re not missing any tiny pieces of shell stuck to the egg.
- Halve all the eggs longways. Gently scoop the yolks of all the eggs into a medium bowl. I find that my small teaspoons work well to pop the yolk out of the white. Mash the yolks with a fork until almost smooth.
- Add the mayonnaise or Greek yogurt, garlic powder, lemongrass, chile, vinegar, fish sauce, and ginger. Gently combine the ingredients. Taste for seasoning and adjust. The mixture should be stiff enough that you could pipe the filling with a large tip.
- Evenly divide the yolk mixture into the empty “holes” in the egg whites, either by piping with a large decorating tip or with a spoon.
- Sprinkle the tops with the green onions.
- Serve immediately with chile-garlic sauce or cover and refrigerate until ready to serve. Deviled eggs should keep well for up to 1 week in an air-tight container. See Notes.
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