Description
These Green Curry Deviled Eggs are a vibrant twist on the classic appetizer, blending fragrant Thai-inspired flavors like green curry paste, fresh cilantro, garlic, and serrano chile. Enhanced with crispy puffed rice for a delightful texture contrast, and enriched with creamy egg yolks blended with lime juice and fish sauce, this recipe offers a unique and flavorful bite perfect for entertaining or a special snack.
Ingredients
Scale
Eggs and Filling
- 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
Topping
- 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
- Cook Aromatics: Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium heat. Add the chopped cilantro, sliced scallions, and garlic. Cook while stirring often until the scallions soften, about 3 minutes. Add the green curry paste and cook, stirring constantly, until fragrant, approximately 1 minute. Remove from heat and transfer this mixture to a food processor.
- Prepare Coconut Oil: Add 3 tablespoons coconut oil to the now-empty skillet and stir until it melts. Pour the melted oil into the food processor with the curry and herb mixture. Wipe the skillet clean and set aside.
- Prepare Eggs: Cut the hard-cooked eggs in half lengthwise. Carefully remove the yolks, keeping the white halves intact. Set aside the egg whites.
- Make Filling: Add the egg yolks, fresh lime juice, and fish sauce to the food processor with the curry paste mixture. Process the ingredients until smooth and creamy, about 2 to 3 minutes, pausing to scrape down the sides as needed.
- Fill Egg Whites: Spoon or pipe the yolk mixture evenly into the egg white halves, about 1 tablespoon each. Set aside.
- Prepare Puffed Rice Topping: Chop the puffed rice cereal into coarse crumbs and set aside. Melt the remaining 2 tablespoons coconut oil in the skillet over medium heat. Add the chopped fresh ginger and serrano chile, cooking while stirring constantly until fragrant and sizzling, about 1 minute. Add the turmeric and let it sizzle for a few seconds, stirring continuously. Remove from heat and stir in the puffed rice crumbs until fully coated and the oil mixture is absorbed.
- Finish and Serve: Transfer the puffed rice mixture to a small bowl, season with kosher salt to taste, and mix well. Top each filled deviled egg evenly with the puffed rice topping, pressing gently to help it adhere. Serve immediately for best texture and flavor.
Notes
- Ensure eggs are peeled carefully to keep the whites intact for a neat presentation.
- Use unrefined virgin coconut oil for a rich coconut flavor and healthy fats.
- Green curry paste brands can vary in heat; adjust quantity if you prefer milder or spicier flavors.
- Puffed rice adds a unique crunch but can be substituted with toasted breadcrumbs for a different texture.
- Serve these deviled eggs immediately after topping to maintain the crispness of the puffed rice.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 185mg
