Name: Thai-Curried Deviled Eggs recipe
Ingredients: Eggs: Naturally, eggs are the star of the show. For deviled eggs, hard-boiled eggs are essential. Choose large eggs for a good balance of yolk and white. The quality of the eggs can subtly impact the final taste, so opting for fresh, high-quality eggs is always recommended when possible. You’ll need 12 large eggs for this recipe, yielding 24 deviled egg halves.; Mayonnaise: Mayonnaise forms the creamy base of the deviled egg filling. Full-fat mayonnaise provides the richest flavor and texture, which is highly desirable in deviled eggs. However, you can use light mayonnaise to reduce calories, but be aware that it might slightly alter the richness and creaminess. Aim for a good quality mayonnaise that you enjoy the taste of on its own, as its flavor will be prominent in the final dish. You’ll need ½ cup of mayonnaise.; Thai Red Curry Paste: This is the heart and soul of the Thai flavor in our deviled eggs. Thai red curry paste is a complex blend of chilies, garlic, lemongrass, galangal, kaffir lime peel, and spices. It delivers a delightful warmth and depth of flavor that distinguishes these deviled eggs from the classic version. Different brands and types of red curry paste can vary in spiciness and flavor intensity, so start with a smaller amount and adjust to your preference. For this recipe, 2 tablespoons of Thai red curry paste is a good starting point, offering a noticeable but not overpowering heat. For a milder flavor, start with 1 tablespoon and taste as you go. For those who love a spicier kick, you can increase it to 2.5 or even 3 tablespoons, but proceed cautiously!; Coconut Milk: Coconut milk adds a touch of tropical richness and creaminess that complements the spiciness of the red curry paste beautifully. It also helps to mellow out the heat and create a smoother, more luxurious filling. Full-fat coconut milk is preferred for its richer flavor and texture, but light coconut milk can be used for a slightly lighter version. Ensure you use unsweetened coconut milk for this recipe. You will require 2 tablespoons of full-fat coconut milk.; Lime Juice: Fresh lime juice is crucial for adding a bright, zesty tang that cuts through the richness of the mayonnaise and coconut milk and balances the spice of the red curry paste. The acidity of the lime juice is essential for lifting the flavors and preventing the deviled eggs from tasting too heavy. Always use freshly squeezed lime juice for the best flavor; bottled lime juice often lacks the vibrant freshness. You’ll need the juice of 1 large lime, which usually yields about 2 tablespoons of fresh lime juice.; Fish Sauce (Optional but Highly Recommended): Fish sauce might seem like an unusual ingredient in deviled eggs, but in Thai cuisine, it’s a foundational flavor enhancer. A small amount of fish sauce adds a savory umami depth that elevates the overall flavor profile of the filling. It doesn’t make the deviled eggs taste overtly “fishy” but rather adds a subtle complexity and richness. If you’re hesitant, start with a very small amount and taste as you go. High-quality fish sauce is key; look for brands made with just anchovies and salt. 1 teaspoon of fish sauce is generally sufficient to add that umami depth without being overpowering. For a vegetarian option, you can omit the fish sauce or try a vegetarian fish sauce alternative made from seaweed or mushrooms.; Sugar (Optional): A tiny pinch of sugar can help to balance the flavors, especially if your red curry paste is particularly spicy or acidic. It’s not always necessary, but a ½ teaspoon of granulated sugar can round out the flavors and enhance the overall harmony. Taste your filling before adding sugar and decide if it needs a touch of sweetness to balance the other elements.; Salt and Pepper: Seasoning is crucial in any recipe, and deviled eggs are no exception. Salt enhances all the flavors and brings them together. Black pepper adds a subtle warmth and spice. Taste the filling after combining all the ingredients and adjust the salt and pepper to your preference. Start with ¼ teaspoon of salt and a pinch of black pepper, and then add more to taste. Remember that the curry paste and fish sauce already contain salt, so taste carefully before adding more.; Garnish (Optional but Recommended for Visual Appeal and Flavor): Garnishes not only make the deviled eggs look more appealing but can also add a final touch of flavor and texture. Consider these options: Fresh Cilantro Leaves: Chopped fresh cilantro adds a bright, herbaceous note that complements the Thai flavors beautifully.; Thinly Sliced Red Chili (like Thai bird chilies or red jalapeño): For an extra kick of heat and visual pop, add a few thin slices of red chili. Use sparingly, especially if you’ve already made the filling quite spicy.; Toasted Sesame Seeds: Sesame seeds provide a nutty flavor and a pleasant crunch.; Lime Wedges: Serve lime wedges alongside the deviled eggs for guests who want an extra squeeze of lime.; Crispy Fried Shallots or Onions: These add a delightful crunch and savory flavor.; Shredded Carrot or Cucumber: Adds a touch of freshness and color contrast.

Ingredients

- Eggs: Naturally, eggs are the star of the show. For deviled eggs, hard-boiled eggs are essential. Choose large eggs for a good balance of yolk and white. The quality of the eggs can subtly impact the final taste, so opting for fresh, high-quality eggs is always recommended when possible. You’ll need 12 large eggs for this recipe, yielding 24 deviled egg halves.

- Mayonnaise: Mayonnaise forms the creamy base of the deviled egg filling. Full-fat mayonnaise provides the richest flavor and texture, which is highly desirable in deviled eggs. However, you can use light mayonnaise to reduce calories, but be aware that it might slightly alter the richness and creaminess. Aim for a good quality mayonnaise that you enjoy the taste of on its own, as its flavor will be prominent in the final dish. You’ll need ½ cup of mayonnaise.

- Thai Red Curry Paste: This is the heart and soul of the Thai flavor in our deviled eggs. Thai red curry paste is a complex blend of chilies, garlic, lemongrass, galangal, kaffir lime peel, and spices. It delivers a delightful warmth and depth of flavor that distinguishes these deviled eggs from the classic version. Different brands and types of red curry paste can vary in spiciness and flavor intensity, so start with a smaller amount and adjust to your preference. For this recipe, 2 tablespoons of Thai red curry paste is a good starting point, offering a noticeable but not overpowering heat. For a milder flavor, start with 1 tablespoon and taste as you go. For those who love a spicier kick, you can increase it to 2.5 or even 3 tablespoons, but proceed cautiously!

- Coconut Milk: Coconut milk adds a touch of tropical richness and creaminess that complements the spiciness of the red curry paste beautifully. It also helps to mellow out the heat and create a smoother, more luxurious filling. Full-fat coconut milk is preferred for its richer flavor and texture, but light coconut milk can be used for a slightly lighter version. Ensure you use unsweetened coconut milk for this recipe. You will require 2 tablespoons of full-fat coconut milk.

- Lime Juice: Fresh lime juice is crucial for adding a bright, zesty tang that cuts through the richness of the mayonnaise and coconut milk and balances the spice of the red curry paste. The acidity of the lime juice is essential for lifting the flavors and preventing the deviled eggs from tasting too heavy. Always use freshly squeezed lime juice for the best flavor; bottled lime juice often lacks the vibrant freshness. You’ll need the juice of 1 large lime, which usually yields about 2 tablespoons of fresh lime juice.

- Fish Sauce (Optional but Highly Recommended): Fish sauce might seem like an unusual ingredient in deviled eggs, but in Thai cuisine, it’s a foundational flavor enhancer. A small amount of fish sauce adds a savory umami depth that elevates the overall flavor profile of the filling. It doesn’t make the deviled eggs taste overtly “fishy” but rather adds a subtle complexity and richness. If you’re hesitant, start with a very small amount and taste as you go. High-quality fish sauce is key; look for brands made with just anchovies and salt. 1 teaspoon of fish sauce is generally sufficient to add that umami depth without being overpowering. For a vegetarian option, you can omit the fish sauce or try a vegetarian fish sauce alternative made from seaweed or mushrooms.

- Sugar (Optional): A tiny pinch of sugar can help to balance the flavors, especially if your red curry paste is particularly spicy or acidic. It’s not always necessary, but a ½ teaspoon of granulated sugar can round out the flavors and enhance the overall harmony. Taste your filling before adding sugar and decide if it needs a touch of sweetness to balance the other elements.

- Salt and Pepper: Seasoning is crucial in any recipe, and deviled eggs are no exception. Salt enhances all the flavors and brings them together. Black pepper adds a subtle warmth and spice. Taste the filling after combining all the ingredients and adjust the salt and pepper to your preference. Start with ¼ teaspoon of salt and a pinch of black pepper, and then add more to taste. Remember that the curry paste and fish sauce already contain salt, so taste carefully before adding more.

- Garnish (Optional but Recommended for Visual Appeal and Flavor): Garnishes not only make the deviled eggs look more appealing but can also add a final touch of flavor and texture. Consider these options:
  - - Fresh Cilantro Leaves: Chopped fresh cilantro adds a bright, herbaceous note that complements the Thai flavors beautifully.
  - - Thinly Sliced Red Chili (like Thai bird chilies or red jalapeño): For an extra kick of heat and visual pop, add a few thin slices of red chili. Use sparingly, especially if you’ve already made the filling quite spicy.
  - - Toasted Sesame Seeds: Sesame seeds provide a nutty flavor and a pleasant crunch.
  - - Lime Wedges: Serve lime wedges alongside the deviled eggs for guests who want an extra squeeze of lime.
  - - Crispy Fried Shallots or Onions: These add a delightful crunch and savory flavor.
  - - Shredded Carrot or Cucumber: Adds a touch of freshness and color contrast.

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Instructions

Step 1: Hard-Boil the Eggs

1. Place Eggs in a Pot: Gently place the 12 large eggs in a large saucepan or pot. Ensure the eggs are in a single layer and not overcrowded.

1. Cover with Cold Water: Add enough cold water to the pot to completely cover the eggs by about an inch.

1. Bring to a Boil: Place the pot over high heat and bring the water to a rolling boil. Once boiling, immediately remove the pot from the heat.

1. Cover and Let Stand: Cover the pot tightly with a lid and let the eggs stand in the hot water for exactly 10 minutes. This timing is crucial for achieving perfectly cooked yolks that are firm but not dry or chalky.

1. Ice Bath: While the eggs are standing, prepare an ice bath. Fill a large bowl with ice and cold water.

1. Transfer to Ice Bath: After 10 minutes, carefully transfer the hot eggs to the ice bath using a slotted spoon. The ice bath stops the cooking process and makes the eggs easier to peel. Let the eggs cool completely in the ice bath for at least 15-20 minutes.

Step 2: Peel the Eggs

1. Gentle Cracking: Once the eggs are thoroughly chilled, gently tap each egg all over on a hard surface to crack the shell.

1. Peel Under Cold Water: Peel the eggs under cold running water. The water helps to separate the shell from the egg white. Start peeling from the wider end of the egg where there’s usually an air pocket. Peel carefully to avoid tearing the egg whites.

1. Pat Dry: Once peeled, gently pat the eggs dry with a paper towel.

Step 3: Prepare the Deviled Egg Filling

1. Halve the Eggs: Slice each peeled egg lengthwise in half.

1. Remove Yolks: Carefully scoop out the yolks from each egg white half and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter or a container lined with paper towels.

1. Mash the Yolks: Using a fork, mash the egg yolks until they are smooth and crumb-free. You can also use a potato ricer or a fine-mesh sieve to achieve an extra-smooth texture if desired.

1. Add Mayonnaise, Curry Paste, Coconut Milk, and Lime Juice: To the mashed yolks, add ½ cup of mayonnaise, 2 tablespoons of Thai red curry paste, 2 tablespoons of full-fat coconut milk, and 2 tablespoons of fresh lime juice.

1. Add Fish Sauce and Sugar (Optional): If using, add 1 teaspoon of fish sauce and ½ teaspoon of sugar to the mixture.

1. Season with Salt and Pepper: Season with ¼ teaspoon of salt and a pinch of black pepper.

1. Mix Thoroughly: Use a fork or spatula to thoroughly mix all the ingredients together until the filling is smooth, creamy, and well combined.

1. Taste and Adjust Seasoning: Taste the filling and adjust the seasoning as needed. You might want to add more red curry paste for extra spice, more lime juice for tanginess, or more salt and pepper to taste.

Step 4: Fill and Garnish the Deviled Eggs

1. Fill the Egg Whites: There are several ways to fill the egg white halves:
  - - Spoon Method: The simplest method is to spoon the filling into each egg white cavity. Use a small spoon or a teaspoon to neatly fill each half.
  - - Piping Bag Method: For a more elegant and professional look, transfer the filling to a piping bag fitted with a decorative tip (such as a star tip or a round tip). Pipe the filling into each egg white half in a swirl or desired pattern.
  - - Ziploc Bag Method (DIY Piping Bag): If you don’t have a piping bag, you can use a Ziploc bag. Spoon the filling into a Ziploc bag, seal it, and snip off a corner of the bag to create a makeshift piping bag.

1. Garnish (Optional): Garnish the filled deviled eggs as desired. Sprinkle with chopped fresh cilantro, thinly sliced red chili, toasted sesame seeds, or any other garnish you prefer.

Step 5: Chill and Serve

1. Chill: Cover the platter of filled deviled eggs with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the eggs to chill thoroughly. Chilling also helps the filling to firm up slightly.

1. Serve: Serve the Thai-Curried Deviled Eggs chilled. They are best enjoyed within 2-3 days of preparation.

Nutrition

Serving Size: one normal portion
Calories: 150-180
Sugar: 1-2 grams
Sodium: 150-200 mg
Fat: 12-15 grams
Saturated Fat: 4-6 grams
Unsaturated Fat: 7-9 grams
Carbohydrates: 2-3 grams
Fiber: 0 grams
Protein: 6-7 grams
Cholesterol: 200-220 mg