Green Curry Deviled Eggs
Green Curry Deviled Eggs, made with a flavorful blend of Thai green curry paste, scallions, and cilantro are great appetizers for picnics, BBQ’s, and more!
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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!
Ingredients needed (scroll down to recipe card for complete recipe):
- Hard-boiled eggs (instructions below for perfect hard-boiled eggs)
- Green curry paste
- Scallions
- 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. 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
Equipment
- Mixing bowl
Ingredients
- 9 hard-boiled eggs
- 1/4 cup + 1 tablespoon mayo
- 1 teaspoon green curry paste feel free to add a little more for more green curry flavor
- 1/8 teaspoon white pepper
- salt to taste
- 1 tablespoon chopped cilantro
- 1 tablespoon sliced scallions plus more for garnish
- cayenne pepper or paprika optional garnish
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 sliced scallions. Mix everything together until it's well incorporated, then either with a piping bag, zipper bag with a corner cut off, or a spoon, fill the empty eggs with filling.
- Optional, add sliced scallions on the top for a colorful garnish, and sprinkle some cayenne pepper or paprika for a colorful finish. Refrigerate until serving. Enjoy!
Notes
- Store deviled eggs in an air-tight container for up to 4 days.
Did you make this recipe? Rate it and let me know in the comments below! ♥
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So flavorful! We love these! Let me know if you give them a try!