These Thai Red Curry Deviled Eggs deliver everything you love about deviled eggs, and elevated with the amazing and aromatic flavors of spicy Thai Red Curry!
Place a steaming rack in the Instant Pot, then carefully place the eggs on the rack.
Fill the Instant Pot with 1 cup of water.
Pressure-cook on High for 5 minutes.
Leave the eggs in the Instant Pot for another 5 minutes, then press the quick-release button. While waiting, prepare an ice bath for the eggs in a large bowl - fill the bowl with cold tap water and add about 2 cups of ice.
When the pin drops, open the lid and remove the eggs from the Instant Pot using a pair of silicone tongs and transfer them to the ice bath.
Allow the eggs to sit in the ice bath for 5 minutes before peeling.
Stovetop Hard-boiled Eggs:
Bring a pot of water to boil over high heat, then add 1 tablespoon of baking soda to the water.
As soon as the water reaches a rolling boil, gently lower the eggs using a large spoon or a soup/spider skimmer.
Immediately reduce the heat to medium-low to bring the water down to a simmer. While the eggs are cooking, prepare an ice bath for the eggs in a large bowl.
Allow the eggs to cook for 12 minutes, then use a large spoon or soup/spider skimmer to transfer the eggs to the ice bath. Let the eggs sit in the ice bath for about 5 minutes before peeling.
Thai Red Curry Deviled Eggs
Peel all of the eggs, slice each egg in half (lengthwise), then remove the yolks from the egg whites using a small teaspoon.
Place the egg yolks in a medium-sized mixing bowl. Add the mayonnaise, coconut oil, Thai Red Curry Paste, lime juice, and salt and pepper.
Use a large spoon to mash the yolks and stir the egg yolk mixture until all of the ingredients are thoroughly combined.
Scoop the red curry egg yolk mixture into a piping bag fitted with a large nozzle.
Fill each egg white half with approximately one tablespoon of red curry egg yolk mixture.
Garnish with a light sprinkle of paprika, a cilantro leaf and a slice of fresh red chili. Enjoy!
Notes
* Older eggs have a slightly higher pH so the cooked egg-white will not stick to the eggshell membrane as easily. Use eggs that are 7 to 10 days old so that they are easier to peel.* Let the eggs sit at room temperature for about 30 minutes before boiling them to prevent cracking.* Make-ahead: Store the hard-boiled egg whites in an air-tight container or a large Ziploc bag, and the Thai Red Curry egg yolk mixture separately in a piping bag, and keep them in the fridge for up to 2 days.
Tried this recipe?Tag @wokandskillet on Instagram or Facebook!