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!
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You might be thinking “Green Curry Deviled Eggs?” Yes, it may seem like an unusual combination, but much like my Spicy Korean Deviled Eggs, which are made with kimchi, sriracha, and gochujang, it just works wonderfully!
The Thai green curry paste that I used in this recipe is made with green chile pepper, garlic, lemongrass, spices, shallot, and lime peel.
They are quintessential Thai flavors that go hand-in-hand with fresh cilantro and sliced scallions.
The creamy mayo that binds everything together helps mellow out the tanginess of green curry paste for a flavor profile that would make you wonder, “Wow, what’s in these deviled eggs?” Everything works together harmoniously for a well-balanced bite!
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Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Hard-boiled eggs
- Green curry paste
- Scallion
- Cilantro
- Mayo
- White pepper, salt
While my son just likes snacking on these from the fridge, they are also perfect for football games, family gatherings, summer barbeques, or using up leftover Easter eggs.
I also think these little guys would be an excellent addition to bridal or baby showers!
Looking for more appetizers? Here are some favorites:
- Cheddar Jalapeno Taco Cheese Ball (shown below)
- Goat Cheese Crostini with Balsamic Grape Tomatoes
- Cheesy Baked Spicy Italian Dip
- Marinated Cheese & Olive Antipasto
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NOTES:
- I used Thai Kitchen Green Curry Paste for this recipe. You can get some HERE from Amazon. It contains green chiles, garlic, lemongrass, shallot, spices, and lime peel.
- For perfect hard-boiled eggs: set eggs in pot and cover with water. Bring water to a boil. When water starts to boil, put the lid on the pot, turn off the heat, and set a timer for 12 minutes. After 12 minutes, rinse under cold water and peel shells off while rinsing under cold water.
Green Curry Deviled Eggs
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
- 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!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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