If you’re anything like me and love a little twist on classic comfort food, you absolutely have to try this Green Curry Deviled Eggs Recipe. It’s an unexpected flavor explosion—creamy, spicy, and bright all at once. Trust me, you’ll find that the vibrant green curry paste paired with fresh herbs and a crunchy topping turns plain deviled eggs into something you’ll crave again and again.
Why You’ll Love This Recipe
- Unique Flavor Fusion: The green curry paste adds bold Thai-inspired spice and freshness you won’t find in your average deviled eggs.
- Perfect Textural Contrast: Puffed rice cereal topping adds an unexpected, delightful crunch.
- Simple Yet Impressively Gourmet: Uses straightforward ingredients but tastes like you spent hours in the kitchen.
- Great for Entertaining: A guaranteed crowd-pleaser that sparks conversation—and seconds!
Ingredients You’ll Need
The ingredients come together to balance creaminess, brightness, and heat perfectly. I always use fresh herbs and authentic green curry paste for the best depth of flavor. Here are some tips on shopping and selecting quality items for this Green Curry Deviled Eggs Recipe.
- Unrefined Virgin Coconut Oil: Adds a subtle sweetness and richness that complements the curry paste—don’t swap it for other oils!
- Fresh Cilantro Leaves: Always opt for bright green, crisp cilantro for freshness.
- Scallions: Use the entire stalk for a mild onion flavor and vibrant color.
- Garlic: Fresh cloves give the best aroma—pre-minced won’t do the same justice here.
- Green Curry Paste: Mae Ploy is my go-to brand for authenticity and balanced spice.
- Hard-Cooked Eggs: I recommend boiling them the day before for easy peeling and less cracking.
- Fresh Lime Juice: Adds brightness and acidity—never use bottled for this recipe.
- Fish Sauce: Key for umami depth; just a little goes a long way.
- Puffed Rice Cereal: Use a plain variety like Arrowhead Mills for the best crunch without added flavors.
- Fresh Ginger: Adds warmth and a hint of zing when cooked with coconut oil.
- Serrano Chile: Fresh for mild heat—you can adjust depending on your spice tolerance.
- Ground Turmeric: Provides earthiness and a beautiful golden hue.
- Kosher Salt: Essential for seasoning just right.
Variations
One of my favorite parts about this Green Curry Deviled Eggs Recipe is how flexible it can be. Whether you want to make it vegan-style, amping up the heat, or just switching up herbs, it can still shine with a bit of tweaking.
- Use Avocado for Vegan Filling: When I tried replacing egg yolks with creamy avocado combined with green curry paste, it was a hit for vegan friends.
- Swap Fish Sauce for Soy Sauce: If you’re avoiding fish sauce, light soy sauce works surprisingly well to maintain umami flavor.
- Add Thai Basil: I like stirring in finely chopped Thai basil for an additional herbal layer that brightens things up.
- Adjust the Heat Level: You can use milder chiles or increase serrano quantity—whatever suits your palate.
How to Make Green Curry Deviled Eggs Recipe
Step 1: Sauté the Aromatics Until Fragrant
Start by melting 1 tablespoon of coconut oil in a medium nonstick skillet over medium heat. Toss in the chopped cilantro, scallions, and garlic, and cook while stirring frequently until the scallions soften—about 3 minutes. This step unlocks the fresh herb flavors so beautifully. Then stir in your green curry paste and cook for another minute until it’s fragrant. This mixture is the heart of your flavorful filling, so don’t rush it!
Step 2: Prepare the Egg Whites and Filling
Halve your hard-cooked eggs lengthwise and carefully scoop out the yolks (I use a small spoon for this). Keep the white halves intact because they’ll soon cradle your delicious filling. Transfer the sautéed mixture to a food processor and add the yolks, lime juice, and fish sauce. Blend everything until you get a smooth, creamy filling—expect 2 to 3 minutes, scraping the sides occasionally. This creamy green curry yolk mixture is what makes this recipe unforgettable!
Step 3: Fill the Egg Whites
You can either spoon or pipe the yolk mixture back into the egg white halves. I love piping because it looks nice and neat, especially if serving guests. Aim for about a tablespoon of filling per half. Set them aside gently—they’re almost ready for the grand finale.
Step 4: Make the Crunchy Topping
Now, for what makes this recipe pop: melt the remaining 2 tablespoons coconut oil in your skillet over medium heat. Add the chopped fresh ginger and serrano chile and stir constantly until they’re fragrant and sizzling, about a minute. Add turmeric and stir for just a few seconds so it doesn’t burn. Then mix in the puffed rice cereal until it soaks up the oil mixture. Season with kosher salt to taste, then spoon this crunchy topping generously on each deviled egg, pressing lightly to stick. This contrast of textures is pure magic!
And just like that, you have restaurant-worthy Green Curry Deviled Eggs ready to impress.
Pro Tips for Making Green Curry Deviled Eggs Recipe
- Perfect Egg Peeling: I like boiling my eggs the day before and shocking them in ice water—that way, peeling is a breeze and yolks stay tender.
- Blend Smoothly: When pulsing the filling, don’t forget to scrape down the sides so you don’t miss any flavorful bits.
- Crunchy Topping Care: Watch the turmeric closely when cooking; it can go from golden to bitter in seconds.
- Make Ahead Tip: Fill the eggs but add puffed rice topping right before serving to keep that satisfying crunch.
How to Serve Green Curry Deviled Eggs Recipe
Garnishes
I usually garnish mine with a tiny sprig of cilantro or a thin slice of serrano on top of the puffed rice. It’s just the right pop of green and color to invite everyone’s curiosity. Sometimes, a light drizzle of additional coconut oil or a few fresh lime wedges on the side amps up the presentation and flavor.
Side Dishes
For a full spread, I like pairing these deviled eggs with a simple cucumber salad or sticky jasmine rice. They balance the boldness from the curry and keep everything light and fresh. Plus, they make a perfect appetizer or part of a party platter alongside grilled meats or crisp veggies.
Creative Ways to Present
For special occasions, I arrange the Green Curry Deviled Eggs on a banana leaf or tropical-style platter to enhance the Southeast Asian vibe. You can also serve them in halved avocado shells or little spoons for an elegant appetizer feel that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
I recommend storing the deviled eggs in an airtight container, but keep the puffed rice topping separate to maintain its crunch. Refrigerate for up to 2 days. When you’re ready to serve, just sprinkle the crunchy topping on fresh.
Freezing
Freezing deviled eggs isn’t really ideal because the texture changes, especially with coconut oil and puffed rice. I’ve tried it, and the yolk mixture becomes grainy. I’d recommend making these fresh for the best results.
Reheating
This recipe is best served chilled or at room temperature, so no reheating needed. If you want a little warmth, just bring them to room temp before adding the topping—it really helps the flavors open up.
FAQs
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Can I use store-bought pre-cooked eggs for this Green Curry Deviled Eggs Recipe?
While you can use pre-cooked eggs, I find fresh hard-boiled eggs that you cook yourself taste better and peel more easily, giving you a smoother presentation and creamier filling.
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What if I can’t find green curry paste?
If green curry paste isn’t available, you might try making a quick homemade version or substitute with a mild Thai red curry paste, but the distinct fresh and herbal flavor won’t be quite the same.
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Is there a way to make this recipe less spicy?
Absolutely! Reduce or omit the serrano chile, and choose a milder green curry paste or use less of it. You can also add a touch more coconut oil to mellow out the heat.
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How long will leftover Green Curry Deviled Eggs keep?
Stored in the fridge without the crunchy topping, they’ll stay good for up to 2 days. For best texture, add toppings just before eating.
Final Thoughts
I absolutely love how this Green Curry Deviled Eggs Recipe takes a familiar snack and transforms it into a vibrant, exciting dish bursting with flavor and texture. When I first made it, my family went crazy for the unexpected kick and freshness, and I bet you’ll feel the same. You’ll enjoy how easy it is to whip up but how impressive it looks and tastes. So next time you want to wow at a potluck or just treat yourself at home, give these a go—you won’t regret it!
Print
Green Curry Deviled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Southeast Asian
Description
These Green Curry Deviled Eggs are a vibrant twist on the classic appetizer, combining the rich flavors of green curry, fresh herbs, and a crispy puffed rice topping. The filling is blended smooth with coconut oil and fragrant aromatics, then piped into tender egg whites and garnished with a spicy, turmeric-infused puffed rice mix for a delightful texture and flavor contrast. Perfect as an elegant appetizer or party snack with a Southeast Asian flair.
Ingredients
Eggs and Filling
- 6 hard-cooked eggs, peeled
- 6 tablespoons unrefined virgin coconut oil (such as Dr. Bronner’s), divided
- 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
Topping
- 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
- Kosher salt, to taste
Instructions
- Prepare Aromatic Base: Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium heat. Add the finely chopped cilantro, sliced scallions, and chopped garlic. Cook while stirring often until the scallions soften, 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 Mixture: Return the skillet to the stove and add 3 tablespoons coconut oil, stirring until melted. Pour this melted coconut oil into the food processor containing the curry mixture. Wipe the skillet clean and set it aside.
- Prepare Eggs and Filling: Halve the peeled hard-cooked eggs lengthwise. Carefully remove the yolks, keeping the white halves intact, and set the whites aside. Add the egg yolks, lime juice, and fish sauce to the food processor with the curry mixture. Process everything until smooth and creamy, about 2 to 3 minutes, stopping to scrape down the sides as needed.
- Fill Egg Whites: Spoon or pipe the creamy yolk filling evenly back into the egg white halves, using about 1 tablespoon of filling per half. Set the filled eggs aside.
- Prepare Topping: Chop the puffed rice cereal into coarse crumbs and set aside. Melt the remaining 2 tablespoons coconut oil in the clean skillet over medium heat. Add the chopped ginger and sliced serrano chile, cooking and stirring constantly until fragrant and sizzling, about 1 minute. Stir in ground turmeric and let it sizzle for a few seconds while stirring continuously. Remove the skillet from heat and stir in the chopped puffed rice until it absorbs the oil mixture.
- Season and Top Eggs: Transfer the puffed rice topping mixture to a small bowl and season with kosher salt to taste. Top each deviled egg with the puffed rice mixture, pressing gently so it adheres well.
- Serve: Serve the Green Curry Deviled Eggs immediately for the best texture and flavor.
Notes
- Use unrefined virgin coconut oil for a pronounced coconut flavor that complements the curry.
- Green curry paste brands vary in heat; adjust quantity if a milder filling is preferred.
- To peel hard-cooked eggs easily, shock them in ice water immediately after boiling.
- Puffed rice topping adds a delightful crunch and is essential for texture contrast.
- Can be prepared a few hours in advance; keep covered in the refrigerator and add topping just before serving to maintain crispness.
- Substitute fish sauce with soy sauce for a vegetarian version, though it changes the flavor slightly.
Nutrition
- Serving Size: 3 deviled egg halves
- Calories: 220
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 180 mg
