Green Curry Deviled Eggs
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Green Curry Deviled Eggs
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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!
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Ingredients
- 9 egg see directions in post for perfect hard-boiled eggs, hard-boiled
- 1/4 cup mayonnaise 1 tbsp
- 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. cilantro chopped
- 1 tbsp. scallions plus more for garnish, sliced
- cayenne pepper or traditional paprika, optional spicy garnish
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!
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