Thai Deviled Eggs Recipe

Eggs: Hard-boiled and halved, these form the base of the dish.

Mayonnaise: Adds creaminess to the yolk mixture.

Sriracha: Provides a spicy kick to the filling.

Lime juice: Adds a tangy freshness to balance the flavors.

Fish sauce: Contributes a salty, umami depth typical of Thai cuisine.

Cilantro: Chopped and used as a garnish for a burst of freshness.

Green onions: Chopped and used as a garnish for added flavor and color.

For a smoother filling, press the egg yolks through a fine mesh sieve before mixing with the mayonnaise, sriracha, lime juice, and fish sauce. This ensures a lump-free texture and makes it easier to pipe or spoon into the egg whites.

• hard-boiled eggs - Substitute with firm tofu: For a vegan option, firm tofu can mimic the texture of hard-boiled eggs when seasoned properly.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture similar to mayonnaise but with fewer calories and added protein.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat and flavor profile to sriracha, making it a good alternative.

• fresh lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and freshness to lime juice in most recipes.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone. For a closer match, add a bit of seaweed or miso.

• chopped cilantro - Substitute with parsley: Parsley can provide a fresh, herbal note similar to cilantro, though it lacks the distinctive citrusy flavor.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a direct substitute in most recipes.

• Allow the hard-boiled eggs to cool completely before storing. This helps maintain their texture and flavor.
• Place the Thai deviled eggs in an airtight container. Ensure they are arranged in a single layer to prevent them from getting squished.
• Store the container in the refrigerator. They will stay fresh for up to 2 days.
• If you need to store them longer, consider freezing the egg yolk mixture separately. Spoon the yolk mixture into a freezer-safe bag or container, and label it with the date.
• When ready to use, thaw the yolk mixture in the refrigerator overnight. Once thawed, give it a good stir to restore its creamy consistency.
• Refill the egg whites with the thawed yolk mixture just before serving. This ensures the best texture and flavor.
• For added freshness, garnish with chopped cilantro and green onions right before serving, rather than storing them with the eggs.

• Preheat your oven to 300°F (150°C). Place the Thai deviled eggs on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• Use a microwave-safe dish and arrange the Thai deviled eggs in a single layer. Cover the dish with a microwave-safe lid or a damp paper towel. Microwave on medium power for 20-30 seconds, checking frequently to avoid overheating.

• For a stovetop method, fill a large skillet with about 1 inch of water and bring it to a simmer. Place a heatproof plate with the Thai deviled eggs on top of the skillet, ensuring the plate does not touch the water. Cover the skillet and steam for 5-7 minutes until the eggs are warmed through.

• If you have an air fryer, preheat it to 300°F (150°C). Place the Thai deviled eggs in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to ensure they do not overcook.

• For a quick stovetop method, use a non-stick skillet over low heat. Add a small amount of olive oil or butter to the skillet. Place the Thai deviled eggs yolk-side down and heat for 2-3 minutes until warmed through.

• Knife: To cut the hard-boiled eggs in half.

• Mixing bowl: To mash the yolks and mix with other ingredients.

• Fork: To mash the egg yolks until smooth.

• Spoon: To spoon the yolk mixture back into the egg whites.

• Cutting board: To chop cilantro and green onions.

• Measuring spoons: To measure out the mayonnaise, sriracha, lime juice, and fish sauce.

• Serving platter: To arrange the finished deviled eggs for serving.

Prepare ingredients in advance: Boil and peel the eggs ahead of time to save preparation time.

Use a piping bag: For a quicker and neater filling, use a piping bag to fill the egg whites with the yolk mixture.

Pre-mix the filling: Mix the yolk mixture ingredients the night before and store in the fridge.

Chop garnishes early: Chop the cilantro and green onions in advance and store them in an airtight container.