Name: Green Curry Deviled Eggs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 6 tablespoons unrefined virgin coconut oil (such as Dr. Bronner’s), divided; 1 cup loosely packed fresh cilantro leaves, finely chopped; 1 cup thinly sliced scallions (from 1 medium bunch); 2 teaspoons finely chopped garlic (from 2 medium garlic cloves); 2 teaspoons green curry paste (such as Mae Ploy); 6 hard-cooked eggs, peeled; 1 tablespoon fresh lime juice; 1/2 teaspoon fish sauce; 1/4 cup puffed rice cereal (such as Arrowhead Mills); 1 teaspoon finely chopped peeled fresh ginger (about 1 [1/2-inch] piece); 1 teaspoon thinly sliced serrano chile; 1/2 teaspoon ground turmeric; Kosher salt, to taste

If you’re craving a fun twist on classic deviled eggs, you’re in for a treat with this Green Curry Deviled Eggs Recipe. I absolutely love how the bold, aromatic flavors of green curry mix effortlessly with creamy egg yolks, giving you a bite that’s both comforting and exciting. When I first tried this, it blew me away—it’s a unique appetizer that’s perfect for parties or when you just want to impress your family with minimal fuss. Keep reading, and I’ll walk you through every step to make your green curry deviled eggs sing!

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Why You’ll Love This Recipe

Burst of Flavor: The combination of green curry paste, fresh herbs, and lime juice gives these deviled eggs a vibrant, zesty punch.
Crunch Factor: Topping the eggs with toasted puffed rice adds a delightful crunch that takes these deviled eggs to another level.
Simple Yet Impressive: While the ingredients might seem fancy, the steps are straightforward, making this perfect for cooks of all levels.
Unique Fusion: It’s a fun way to blend familiar comfort food with exotic Thai flavors—your guests will be talking about these!

Green Curry Deviled Eggs Recipe - Recipe Step

Ingredients You’ll Need

The beauty of this Green Curry Deviled Eggs Recipe is how the ingredients come together for a balanced flavor—creamy, spicy, fresh, and crunchy. Most of these items are pantry staples if you love cooking Thai food, but I’ll share some tips to help you find or substitute a few.

Flat lay of six peeled hard-cooked eggs halved with bright yellow yolks, fresh cilantro leaves finely chopped into small vibrant green pieces, thinly sliced scallions with crisp white and green rings, peeled garlic cloves whole and chopped, fresh lime halves with a bright green interior, small fresh serrano chiles sliced thinly showing their seeds, a piece of peeled fresh ginger root with its light tan skin, and a small pile of pale puffed rice grains, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Green Curry Deviled Eggs, Thai-inspired deviled eggs, spicy appetizer recipes, tropical egg appetizers, green curry finger food

Coconut oil: Unrefined virgin coconut oil adds a delicate tropical aroma and richness; it’s worth seeking out for authenticity here.
Fresh cilantro leaves: Use fresh for that bright herbal note—dried won’t do the same justice.
Scallions: They soften nicely when sautéed and complement the curry’s flavors perfectly.
Garlic: Freshly chopped garlic is a must to keep the curry paste lively and fragrant.
Green curry paste: Mae Ploy is a favorite, but any good-quality green curry paste will work.
Hard-cooked eggs: Perfectly boiled eggs with smooth whites are key—I’ll share my method for flawless peeling below.
Fresh lime juice: Adds brightness and balances the richness of the yolk mixture.
Fish sauce: Just a little brings an umami depth, but you can adjust to taste or substitute with soy sauce for a vegetarian twist.
Puffed rice cereal: Adds an irresistible crunch; chop it coarsely for texture.
Fresh ginger: Gives a zingy, warm kick—don’t skip it!
Serrano chile: Adds heat and color; if you prefer milder, use a milder pepper.
Ground turmeric: For warmth and color that blends beautifully with the curry spices.
Kosher salt: To season and bring out all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Green Curry Deviled Eggs Recipe depending on the occasion and what I have on hand—you should absolutely make it your own. Whether dialing up the heat or switching up the crunch topping, small tweaks can make this recipe suit any crowd.

Spice Level: If you like things hotter, I’ve added extra serrano chiles or a splash of sriracha into the yolk mixture—yep, it still works beautifully!
Crunch Swap: Tried toasted cashews or crushed rice crackers instead of puffed rice for a nutty twist that my family adored.
Herb Variations: Add finely chopped Thai basil alongside cilantro for a more authentic Thai flavor profile.
Dietary Adjustments: For vegetarian or vegan options, skip the fish sauce and use soy sauce or tamari instead; I had success with that once and it was still full of flavor.

How to Make Green Curry Deviled Eggs Recipe

Step 1: Cook the Aromatics and Curry Base

Start by melting 1 tablespoon of coconut oil in a medium nonstick skillet over medium heat. Add your chopped cilantro, thinly sliced scallions, and garlic—stirring often—until the scallions soften, about 3 minutes. This is when your kitchen will start smelling amazing! Next, stir in the green curry paste and cook for about 1 minute until it becomes fragrant. Remove the pan from heat, then transfer the mixture to a food processor. Before moving on, add 3 tablespoons of coconut oil to the skillet, stir until melted, and pour this along with the curries into the food processor—this step really boosts the richness of the filling.

Step 2: Prepare the Eggs and Make the Filling

Halve your hard-cooked eggs lengthwise, carefully keeping the white halves intact to hold the filling. Pop out the yolks and set the whites aside. Add the yolks to the food processor along with fresh lime juice and fish sauce. Blend everything until smooth and creamy—this usually takes 2 to 3 minutes. I like to stop and scrape down the sides once or twice to make sure everything blends evenly. Now, spoon or pipe roughly a tablespoon of this luscious mixture into each egg white half. You’ll notice how vibrant and flavorful the filling is already!

Step 3: Make the Crunchy Topping

Coarsely chop your puffed rice cereal and set aside. Melt the remaining 2 tablespoons of coconut oil in the same skillet over medium heat. Add the finely chopped fresh ginger and thinly sliced serrano chile, stirring constantly for about a minute until the oil is sizzling and fragrant. Stir in the ground turmeric and let it sizzle for a few seconds. Remove the pan from heat and toss in the chopped puffed rice, stirring until it soaks up the flavorful oil mixture. Season with kosher salt to taste—you want just the right amount to complement the eggs. Finally, top each deviled egg with a generous pinch of this crunchy mixture, pressing gently so it sticks. Serve immediately for the best texture.

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Pro Tips for Making Green Curry Deviled Eggs Recipe

Egg Cooking and Peeling: I swear by starting eggs in cold water and bringing them to a boil gently; then an ice bath helps peel them perfectly smooth.
Blending Smoothly: Blending the yolk mixture longer makes it silky, which balances out the green curry’s spices.
Oil Use: Don’t skip melting coconut oil twice—once with aromatics and again for the crunch coating—it builds layers of flavor.
Crisp Topping Timing: Add the crunchy topping just before serving to keep that satisfying crackle on each bite.

How to Serve Green Curry Deviled Eggs Recipe

Green Curry Deviled Eggs Recipe - Serving

Garnishes

I usually keep it simple and just let the puffed rice topping shine, but sometimes I sprinkle a few more chopped fresh cilantro leaves or thin slices of serrano on top for color and a little zing. A small drizzle of extra virgin coconut oil right before serving adds a pretty sheen and enhances aroma.

Side Dishes

These green curry deviled eggs are fantastic with a crisp green salad dressed with lime and chili or alongside a platter of fresh veggies and rice crackers for dipping. I’ve also served them at brunch with toasted crostini to soak up the flavors—your guests will love the variety.

Creative Ways to Present

For parties, I like to arrange these eggs on a banana leaf or a rustic wooden board with edible flowers and extra cilantro sprigs around for that tropical vibe. Another fun trick I discovered is using mini bamboo skewers to make individual bite picks—it’s great for casual mingling and keeps the crunchy topping intact.

Make Ahead and Storage

Storing Leftovers

You can prepare the filling and cook the eggs up to a day ahead; just store components separately in airtight containers. Assemble the eggs and add the crunchy topping right before serving. This keeps everything fresh and prevents the puffed rice from getting soggy—I’ve found this method saves the day when hosting.

Freezing

I don’t recommend freezing green curry deviled eggs because the texture of the egg whites and the crunch topping don’t hold up well. From experience, fresh is best here to keep that lovely contrast between creamy and crispy.

Reheating

Since these are best served cold or at room temperature, just let refrigerated deviled eggs sit out for about 15 minutes before serving. If you want to revive a little warmth in the topping, briefly heat the crunchy coconut oil mixture separately in a pan and spoon it over the eggs fresh.

FAQs

Can I make this Green Curry Deviled Eggs Recipe vegan?

While traditional deviled eggs use real eggs and fish sauce, you can experiment with vegan alternatives like mashed chickpeas or tofu for the filling and use soy sauce instead of fish sauce. The curry flavors will still shine, but keep in mind texture and taste will differ from the original.
How long can I keep these deviled eggs in the fridge?

Green curry deviled eggs can be stored in an airtight container in the fridge for up to 2 days. Just wait to add the crunchy puffed rice topping right before serving so it stays crisp.
Where can I buy green curry paste?

You can find green curry paste in most supermarkets in the Asian foods aisle, or specialty stores that focus on Thai ingredients. Mae Ploy is one of my favorites, but any good-quality paste will work.
What if I don’t have puffed rice cereal?

Try substituting with crushed rice crackers, toasted breadcrumbs, or chopped toasted nuts for a similar crunch. Each will add a unique twist to the recipe.

Final Thoughts

This Green Curry Deviled Eggs Recipe holds a special place in my heart because it took a humble, familiar bite and turned it into an adventurous, flavor-packed snack everyone raves about. I encourage you to give it a try—even if deviled eggs aren’t usually your thing—as this recipe is a party starter and a conversation piece all in one. Plus, once you master the steps and get that crunch just right, you’ll have a new favorite to bring to any gathering. Trust me, your kitchen and your guests will thank you!