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
Scale
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
