Green Curry Deviled Eggs
Green Curry Deviled Eggs, a modern take on a classic appetizer, get elevated with a flavorful blend of Thai green curry paste, scallions, and cilantro. These bite-size appetizers will be a great addition to your spread for summer barbeques, picnics, and parties, and they're a great way to use up leftover Easter eggs!
Ingredients
- 9 hard-boiled eggs see directions in post for perfect hard-boiled eggs
- 1/4 cup + 1 tbsp. mayo
- 1 tsp. green curry paste feel free to add a little more for more green curry flavor
- 1/8 tsp. white pepper
- salt to taste
- 1 tbsp. chopped cilantro
- 1 tbsp. sliced scallions plus more for garnish
- cayenne pepper - optional spicy garnish or traditional paprika
Instructions
- Slice hard-boiled eggs in half length-wise and pop out yolks into a medium bowl. Set egg white halves aside for later.
- Smash egg yolks with a fork until it is pretty smooth with no large pieces. Add the mayo, green curry paste, white pepper, salt, cilantro, and 1 tbsp. of sliced scallions. Mix everything together until it's well incorporated, then use a small spoon to scoop some egg yolk mixture and scrape into the egg white hole. Alternatively, you can put egg yolk mixture in a baggie and snip the corner and squeeze the mixture into the egg white hole.
- Add sliced scallions over the top for a colorful garnish, and optional, sprinkle some cayenne pepper instead of the traditional paprika for the pretty final product. Refrigerate until serving. Makes 18 deviled eggs. Enjoy!
Tried this recipe?Let us know how it was!