Thai Deviled Eggs Food

CURRIED DEVILED EGGS

Steps:

• Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
• Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
• Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
• Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
• Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

THAI JUNGLE PRINCESS DEVILED EGGS

Steps:

• Coarsely chop shrimp; set aside.
• In a bowl, combine mashed yolks and sour cream; stir in ginger, chili paste, fish sauce, lime juice, garlic powder, cilantro, sugar, and shrimp.
• Taste; season with salt and pepper, if needed.
• Fill the whites evenly with the mixture and garnish each egg half with chopped peanuts.

SLIM ASIAN DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, soy sauce, ginger, salt, pepper and chili sauce. Stuff or pipe into egg whites. If desired, garnish with chopped green onion and black sesame seeds. Chill until serving.

DEVILED EGGS WITH CURRY

Steps:

• Cut hard-boiled eggs lengthwise in half.
• Scoop the yolks into medium bowl and mash with fork.
• Add mayo, green onion and curry powder and mix well.
• Season mixture to taste with salt and pepper.
• You can either spoon the mix into the egg halves or like I did, pipe them with a star tip for a very nice presentation.
• Can be made 8 hours ahead, kept covered and refrigerated.

THAI-SPICED DEVILED EGGS RECIPE - (4/5)

Steps:

• Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water. After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks. Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out. Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the 'pumpkin' indentations. Sprinkle with paprika if desired. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.