A Fresh Take on Deviled Eggs
By Jackie Cartier
May 17, 2016
Why is it that we associate deviled eggs with holidays or party appetizers? News flash, it doesn’t have to be! Around here we frequently have deviled eggs as afternoon snacks, or even as a complement to a make-shift lunch. They’re a perfect mix of protein and fat; all that’s needed is a quality carbohydrate and you’ve got a balanced snack.
In the past we’ve made our popular salmon deviled egg recipe, but lately we’ve been craving a new flavor combination. Brenna, one of our many culinary creative Nutritional Weight & Wellness nutritionists set to work creating a new recipe to share and came up with…drum roll please…Thai Deviled Eggs and seriously, they are delicious.
Here’s the recipe rundown and our favorite way to get perfectly hardboiled eggs in the first place.
Place your desired number of eggs in a large saucepan, making sure they aren’t resting on top of each other. Cover with cool water, about an inch over the top of the eggs. Bring water to a boil over medium heat. Once boiling, immediately remove from heat and cover for 12 minutes.
After 12 minutes, transfer eggs to sink and set under cold running water to stop the cooking. Turn water off and place a handful or two of ice cubes into the bowl to further stop the eggs cooking. Take out of water after ten minutes or so and enjoy perfectly cooked eggs! Eggs can be peeled and served immediately or refrigerated for later use.
Thai Deviled Eggs
This recipe is just right for six hard boiled eggs. If you are making more eggs, feel free to double or triple the recipe.
- Hard-boil eggs, see our instructions above on the perfect hard boil (in our opinion!).
- Cut eggs in half and remove yolks.
- Combine yolks in a food processor/blender with:
• 1 Tbsp. coconut milk
• ½ - 1 tsp. soy sauce or fish sauce
• 2 Tbsp. mayonnaise
• ½ Tbsp. green Thai curry paste
- Fill eggs and garnish with cilantro leaves and a drop of Sriracha Sauce if you like a little heat
That’s it! How easy is that? If you’re curious about serving sizes for a snack, our rule of thumb is 1-2 ounces of protein per snack. So for a deviled egg snack, that’d usually be two deviled egg halves. Add in some carbs and a little more fat, we suggest a half cup of strawberries with two tablespoons of chopped pecans or unsweetened shredded coconut, and you’re set!