If you happen to live in the Philadelphia area, and you happen to enjoy watching Good Day on Fox, and you happened to tune in on Tuesday, March 26th, then you probably saw me and my sister demo-ing some fun and easy ideas for Easter…
…I still can’t get over it…!
I know I promised web links to all the segments we did, but that whole business is taking a bit longer than expected (sorry!). It is in the works, so I’m not giving up hope! We will have that up at some point in the near future (fingers crossed!).
For now, I thought I’d share the recipe for Thai-Spiced Devilled Eggs that I had developed for the show!
Maybe you already saw me sprinting through the prep for this (a minute and a half is so much faster than you can imagine, when you’re trying to make something with a tv camera staring you down!), and wished for the recipe. If so, today is your lucky day, lol!
These devilled eggs start out just like the traditional kind: with hard-boiled eggs. I start my eggs in a pot of cold water, bring it to a boil, and let it go for ten minutes. Then I turn off the heat, clap on a lid, and let them sit in the hot water for another ten or fifteen. I then drain them, run them under cold water, and peel.
I was going for a fancier presentation here, so I trimmed a little off the bottoms (so they’d stand up straight), and lopped off their tops. I’ve done it the old-fashioned way too (cutting them in half vertically), and it works just great! In fact, it’s probably a little easier, if you don’t have a pastry bag.
The Thai ingredients are readily available at most American supermarkets. My store has an aisle dedicated to “ethnic” ingredients (ie: Mexican, Chinese, Kosher, Thai…), and I have no problem finding everything there.
Coconut milk makes it creamy, red curry paste gives it complexity, lime juice provides a little zip, and soy sauce and sugar give it that sweet/salty flavor. If you like a little heat, then I’m sure you already know all about Sriracha.
Just pipe the filling into the eggy-vessels, and garnish with toasted, chopped peanuts and fresh basil!
- 6 eggs, hard-boiled and peeled
- ⅓ cup unsweetened coconut milk
- 1½ teaspoons soy sauce
- 1 teaspoon Thai red curry paste
- ¾ teaspoon granulated sugar
- ½ teaspoon fish sauce
- juice of one lime
- Sriracha hot pepper sauce, to taste
- chopped, toasted peanuts, for garnish
- fresh basil, for garnish
- Remove the egg yolks from the whites, and combine with coconut milk, soy sauce, red curry paste, sugar, fish sauce, lime juice, and Sriracha.
- Pipe or spoon the mixture into the hard-boiled egg whites.
- Garnish with peanuts and basil
These are delicious, and different, festive, for a party, and a great way to use up any leftover Easter eggs that may still be lurking around in your fridge!