Description
These Green Curry Deviled Eggs combine the creamy texture of classic deviled eggs with vibrant Thai green curry flavors. Infused with fresh cilantro, scallions, garlic, and green curry paste, then topped with a crunchy spiced puffed rice garnish, this appetizer offers a unique and exotic twist perfect for parties or a flavorful snack.
Ingredients
Scale
Eggs and Filling
- 6 hard-cooked eggs, peeled
- 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)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fish sauce
- Kosher salt, to taste
Spiced Coconut Oil and Topping
- 6 tablespoons unrefined virgin coconut oil (such as Dr. Bronner’s), divided
- 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
Instructions
- Prepare the Aromatic Curry Mixture: Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium heat. Add the chopped cilantro, sliced scallions, and chopped garlic. Cook while stirring frequently until the scallions are softened, about 3 minutes. Stir in the 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 Curry Mixture: Return the skillet to the stove and add 3 tablespoons of coconut oil. Stir until melted, then pour this melted oil into the food processor with the curry mixture. Wipe the skillet clean and set it aside.
- Prepare the Egg Whites and Yolks: Halve the hard-cooked eggs lengthwise. Carefully remove the yolks, keeping the white halves intact, and set the whites aside. Add the yolks to the food processor along with fresh lime juice and fish sauce.
- Make the Creamy Yolks Filling: Process the yolks and curry mixture until smooth and creamy, about 2 to 3 minutes, stopping occasionally to scrape down the sides to ensure even blending.
- Fill the Egg Whites: Spoon or pipe the creamy yolk mixture evenly into the egg white halves, using about 1 tablespoon of filling per egg half. Set aside filled eggs.
- Prepare the Spiced Puffed Rice Topping: Chop the puffed rice into coarse crumbs and set aside. Melt the remaining 2 tablespoons of coconut oil in the cleaned skillet over medium heat. Add the finely chopped ginger and sliced serrano chile, cooking while stirring constantly until fragrant and sizzling, about 1 minute. Stir in the ground turmeric and let it sizzle for a few seconds while stirring continuously. Remove from heat and immediately stir in the chopped puffed rice until the oil mixture is absorbed.
- Assemble and Serve: Transfer the spiced puffed rice mixture to a small bowl and season with kosher salt to taste. Evenly sprinkle and press the puffed rice topping onto the filled deviled eggs to adhere. Serve immediately for best texture and flavor.
Notes
- Use unrefined virgin coconut oil for a more authentic and fragrant flavor.
- Green curry paste brand Mae Ploy is recommended for its balanced spice and flavor.
- To easily remove yolks, gently tap and peel hard-cooked eggs before halving.
- For extra heat, add more serrano chile according to taste.
- Serve immediately after assembling to keep puffed rice topping crisp.
- These deviled eggs can be prepared ahead by making filling and topping separately, but assemble just before serving.
Nutrition
- Serving Size: 3 deviled egg halves
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 190mg
