Description
Green Curry Deviled Eggs offer a flavorful twist on the classic appetizer by incorporating fragrant Thai green curry paste, fresh herbs, and crunchy puffed rice topping. This recipe balances creamy, spicy, and tangy elements, making a unique and vibrant dish perfect for entertaining or a gourmet snack.
Ingredients
Scale
Main 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
Instructions
- Prepare Aromatic Herb Mixture: Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium heat. Add chopped cilantro, sliced scallions, and garlic; cook, stirring often, until scallions are softened, about 3 minutes. Stir in green curry paste and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and transfer the mixture to a food processor.
- Add Coconut Oil to Mixture: Return the skillet to heat and add 3 tablespoons coconut oil. Stir until melted, then pour the melted oil into the food processor with the herb and curry mixture. Wipe skillet clean and set aside.
- Prepare Egg Yolks and Blend Filling: Halve the hard-cooked eggs lengthwise, carefully removing the yolks while keeping the white halves intact. Add the yolks, fresh lime juice, and fish sauce to the food processor. Process until smooth and creamy, about 2 to 3 minutes, stopping to scrape down the sides as needed. Spoon or pipe the yolk mixture evenly into the egg white halves, about 1 tablespoon each. Set aside.
- Prepare Puffed Rice Topping: Chop puffed rice into coarse crumbs and set aside. Melt the remaining 2 tablespoons coconut oil in the skillet over medium heat. Add finely chopped fresh ginger and thinly sliced serrano chile; cook, stirring constantly, until fragrant and sizzling, about 1 minute. Stir in ground turmeric and let it sizzle for a few seconds while stirring constantly. Remove from heat, then stir in the chopped puffed rice until the oil mixture is absorbed.
- Assemble and Serve: Transfer the puffed rice mixture to a small bowl and season with kosher salt to taste. Evenly top the filled egg halves with the puffed rice mixture, pressing gently to adhere the topping. Serve the deviled eggs immediately for the best flavor and texture.
Notes
- Use unrefined virgin coconut oil for a richer flavor profile that complements the green curry.
- Adjust the amount of green curry paste depending on preferred spice level.
- Ensure eggs are hard-cooked perfectly to avoid yolks that are too soft and runny.
- Puffed rice provides a unique crunchy texture; if unavailable, crushed rice crackers can be substituted.
- To make this recipe vegetarian, use a vegetarian fish sauce alternative or omit it.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 210
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 210 mg
