Thai Peanut Deviled Eggs (Printer-friendly)

Creamy peanut-spiced deviled eggs finished with a crisp cucumber-cilantro relish.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Peanut filling

02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1 1/2 teaspoons soy sauce (use gluten-free soy sauce to maintain gluten-free)
05 - 1 teaspoon sriracha (adjust to taste)
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon honey
08 - 1/2 teaspoon grated fresh ginger
09 - 1/4 teaspoon garlic powder
10 - Salt and freshly ground black pepper, to taste

→ Cucumber relish

11 - 1/3 cup finely diced cucumber, seeds removed
12 - 2 tablespoons finely chopped fresh cilantro
13 - 1 tablespoon finely chopped red onion
14 - 1 teaspoon rice vinegar
15 - 1/2 teaspoon granulated sugar
16 - Pinch of salt

→ Garnish

17 - Crushed roasted peanuts
18 - Fresh cilantro leaves
19 - Extra sriracha, optional

# Directions:

01 - Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover the pan, remove from heat, and let stand 10 to 12 minutes.
02 - Drain the hot water and transfer the eggs to a bowl of ice water to stop cooking and cool completely; once cool, peel and halve the eggs lengthwise.
03 - Gently remove yolks and place them in a medium mixing bowl; arrange the egg white halves on a serving platter and set aside.
04 - Add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger and garlic powder to the yolks; mash and blend with a fork or small whisk until smooth and creamy, then season with salt and pepper.
05 - Transfer the filling to a piping bag or use a spoon and evenly portion the peanut mixture into the egg white cavities.
06 - In a small bowl combine diced cucumber, chopped cilantro, red onion, rice vinegar, sugar and a pinch of salt; stir to combine and let sit for a few minutes to meld flavors.
07 - Spoon a small amount of cucumber relish onto each filled egg half, then finish with crushed peanuts, a cilantro leaf and an optional drizzle of sriracha.
08 - Refrigerate the plated halves for at least 10 minutes to meld flavors, then serve chilled as an appetizer.

# Expert Advice:

01 -
  • Your friends will be genuinely confused (in a good way) at the first amazing bite.
  • The cool cucumber relish gives a zing that turns these deviled eggs completely addictive.
02 -
  • If the eggs overcook, you’ll get that greenish yolk ring—set a timer for perfect centers every time.
  • Letting the relish sit for five minutes transforms it from ordinary to “Can I have the recipe?”
03 -
  • Old eggs really do peel easier—don’t risk heartbreak with super fresh ones.
  • Piping the filling with a sandwich bag snipped at the corner is just as effective as any fancy tool.
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