Thai Red Curry Deviled Eggs have everything you love about deviled eggs and are boosted with the savory and fragrant tastes of hot Thai Red Curry. Deviled eggs with red curry may sound fancy, but they can be made just as quickly as conventional deviled eggs. They make a delectable, high-protein keto snack, appetizer, or side dish. You can even serve them a light lunch with a simple salad and a slice of buttered keto bread. Try massaman, green, or yellow curry paste if you don’t have red curry paste on hand.
Eggs are not only flavorful but also incredibly adaptable and satisfying. They can be eaten for just about any meal or snack, from a straightforward boiled egg for breakfast to an egg sandwich to something like a cheesy soufflé or curry deviled eggs. A creamy curry spice mixture, green onion, and freshly squeezed lime juice are stuffed inside perfectly cooked hard-boiled eggs.
How to Make Deviled Eggs with Thai Red Curry?
These eggs are steam-hard cooked. Don’t forget to shock your cooked eggs with cold water to prevent overcooking. This easy action is beneficial. Greek yogurt in its purest form can be used in place of some of the Mayonnaise if you choose. Add a bit of extra cayenne pepper and ground if you like spice. You can use parsley as a garnish in place of cilantro. Despite not tasting nearly the same, it will provide a herbal flavor. Things will continue to be smooth.
- 12 big eggs
- Seven tablespoons of Mayonnaise,
- Two tablespoons of lime juice, or around one lime
- Two tablespoons of curry powder
- 1/2 tsp. of ground turmeric
- 1/2teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon cayenne pepper that has been powdered, plus additional to taste for garnish
- Two tablespoons of red bell pepper, diced (super small dice)
- Two tablespoons of finely chopped green onions, with enough to taste as a garnish
- Three teaspoons of freshly chopped coriander leaves
- One finely minced Thai (Bird’s Eye) chili (optional)
- In a pot, add two to three inches of water. Boil vigorously for about a minute. When placed over the top, the water shouldn’t come in contact with the steamer basket or pot.
- Eggs should be placed gently into a steamer basket or pot (use one that will fit over the saucepan properly) in a single layer. Then the steamer basket or steamer pot should be placed carefully on top of the saucepan of boiling water, but not directly on top. Cover.
- Eggs should be cooked for 13 to 15 minutes until hard-boiled when heat is reduced to a medium boil. How long it will take to cook your eggs depends on several things (like their size and how cold they were when you started to cook them). At 14 minutes, my results were satisfactory. You can always take one egg out to check how it turns out if you’d like.
- Place a few cups of ice in a large dish and some cold water before the eggs are about to be boiled. When the eggs are finished cooking, please put them in the ice water to stop the cooking process.
- Each egg’s shell should be peeled. Using paper towels or a fresh tea towel, pat each egg dry of any extra moisture.
- Each egg should be split lengthwise, with the white halves placed on a serving dish and the yolks carefully scooped out and placed in a bowl. To maintain everything neat and orderly, I find it helpful to wipe the knife with a clean cloth between cuts properly.
- Use a fork to mash the yolks into the proper consistency.
- Then incorporate the Mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt, and cayenne pepper. At this point, you can either mash everything together. Alternatively, you can incorporate the yolk mixture in a small food processor for an extremely smooth (and fluffy) consistency.
- Add bell pepper and green onion with a spoon once the yolks have reached the appropriate consistency; avoid using a food processor at this point. Spoon the yolk mixture into the egg whites or pipe using a piping bag and frosting tip.
- Cayenne pepper, green onions, and chili peppers should be sprinkled over the top, along with cilantro (if desired). Enjoy after serving!
How Long Should I Bake Them?
Hard-boiled eggs can typically be cooked (by steaming) anywhere between 13 and 15 minutes. The duration can change depending on several variables, including their size, how cold the eggs are before boiling, how you prefer them, and the cooking method. Fourteen minutes is the perfect time to boil eggs for deviled eggs. You can remove one egg, rinse it, peel it, and cut it open as a test if you are unsure when you think the eggs are finished. Cook your eggs until they are done to your satisfaction.
If your egg has a solid, yellow center, it’s been cooked just right. On the other hand, an overcooked egg will result in a greenish-gray hue in the yolk. On a high heat setting, bring the water to a boil. Allow them to soak in hot water after that. Remove the saucepan from the heat as soon as the water starts to boil and cover it. The ideal temperature for hard-cooked eggs is 180°F (82°C) for the whites and 170°F (77°C) for the entire yolk. While easy peeling necessitates a full 212°F blast of heat, very gentle cooking allows for this.
Why do you Add Vinegar to Deviled Eggs?
The high-fat yolks, mayo, and mustard lend depth and taste, and the vinegar adds acidity. A surprisingly light and juicy filling is the end product. Although salad dressing will result in a creamier outcome, the quantities for each in the basic recipe can be the same. Compared to distilled white vinegar, apple cider vinegar has the same properties. White vinegar is perfectly okay and may be used interchangeably, but I prefer the stronger tang of cider vinegar. Adding apple cider vinegar to a poached egg improves the outcome.
Add one tablespoon of apple cider vinegar to the boiling water before poaching the egg. The eggs do acquire a sour flavor as a result. You might want to increase the mustard if you decide to omit it. You may also substitute some freshly squeezed lemon juice for the vinegar if you don’t have any on hand. I have the ideal replacement if you want deviled eggs without vinegar but still want a little of that salty flavor! I don’t use pickles, vinegar, or relish in my recipe. Pickle juice, on the other hand, might add a little flavor.
Is Eating Deviled Eggs Healthy?
The vitamins folate, B-6, and B-12 in deviled eggs all aid in the transformation of food into energy. In addition to assisting in the production of neurotransmitters, vitamin B-6, folate, and vitamin B-12 are all required to produce red blood cells. All three transform homocysteine into different healthy compounds. Vitamin B-12 is required for the production of red blood cells. All three convert homocysteine into other advantageous compounds. Your blood’s homocysteine levels decrease as a result. The link between elevated homocysteine levels and cardiovascular disease may benefit your heart. Two deviled eggs provide 5% of your required daily dose of folate and vitamin B-6 and 23% of your recommended intake of vitamin B-12.
The egg is where most of the nutritional components in deviled eggs are found. The egg contributes half of the fat, and the remaining half comes from 0.5 tablespoons of Mayonnaise. The Mayonnaise adds 3 milligrams to the 186 milligrams of cholesterol in the egg. As advised by the American Heart Association, two deviled eggs provide 63 percent of the daily allowance of cholesterol, 300 milligrams. One hundred twentyOne egg provides 50% of the sodium, Mayonnaise contributes around 40%, and prepared mustard makes up the remaining 10% of the sodium. One hundred twenty milligrams of sodium are in your supply. Two hundred sixty international units, or 9% of your daily requirement for vitamin A, are contained in two deviled eggs created from one entire boiled egg.
What Type of Meat Pairs Well with Deviled Eggs?
One of our favorite pairings is ham and deviled eggs. Deviled eggs and ham are typical Easter fare. A pleasant, sophisticated holiday feast will result from the tastes of the ham and the deviled egg complementing one another. Devilled eggs go far beyond an appetizer, despite being historically linked with the party platter. Like these Herbed Devilled Eggs with Dijon mustard, chopped chives, fresh parsley, tarragon, and garlic, deviled eggs go nicely with both soup and salad. Deviled eggs go well with a variety of foods.
You must choose the other food carefully since they can feel a little hefty. The eggs will be complemented without feeling weighty by mild and light meals. Egg noodles in a soup, grilled asparagus tips, cheesy bread rolls, boiled potato salad, honey mustard ham, turkey or beef sandwiches, and leafy green salad. Due to their chilly presentation, deviled eggs make a great dish to prepare ahead of time. Before serving, you must chill the food for at least 20 to 25 minutes. Deviled eggs can be made up to two days ahead; preserve the egg whites and yolk filling separately.
How Many Carbs & Calories are in a Deviled Egg?
Deviled eggs vary in calories depending on the ingredients used and how the filling is created. Deviled egg fillings can include a lot of calories and fat. One medium-sized egg is present in nearly 63 calories, 5.5 grams of protein, 4 grams of fat, and only 62.5 milligrams of salt. However, a medium-sized egg with filling should have roughly 80 calories, 7 grams fat, and 3 grams of protein in each of its two halves.
Scrambled eggs are a reliable, nutrient-dense way to start the day because they are high in protein and nearly carb-free. One hundred eighty-two calories can be found in two large scrambled eggs. About two-thirds of scrambled eggs, or 120 calories overall, are derived from dietary fat. Only 37 calories, or around 20 percent, are made up of saturated fat; the remaining calories are made up of monounsaturated and polyunsaturated fats, which are good for the heart. Additionally, you’ll get one gram of carbs and more than 12 grams of protein.
The simplest appetizer to prepare is deviled eggs. Hard-boiled eggs, which are already among the healthiest meals on the planet, are transformed into a sophisticated nibble fit for any appetizer dish. Deviled eggs are a versatile food that may be served on various occasions, including summer picnics, Christmas or Easter brunch, afternoon snacks, and Sunday supper.
A traditional method of preparing hard-boiled eggs is deviled eggs. The idea behind deviled eggs is brilliant. The cooked yolks are blended with creamy, aromatic seasonings like mayo and mustard. The whites are filled with this wonderful, vibrant, and velvety filling to form a one- to two-bite egg appetizer that is cherished for special occasions. Like an egg salad sandwich but less messy, deviled eggs are a fantastic lunch option.