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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!

Prep Time
20 mins
Total Time
20 mins
Servings: 18 Deviled Eggs
Course: Appetizer , Snacks
Cuisine: American

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

    Cup of Yum
  1. Slice hard-boiled eggs in half length-wise and pop out yolks into a medium bowl. Set egg white halves aside for later.
  2. 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.
  3. 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!