Thai-Spiced Deviled Eggs
These Thai-spiced deviled eggs are a treat any time of year, but I really like the idea of making them look like pumpkins for a unique Halloween themed dish!
- 6 Eggs
- 2 Tablespoons thick coconut milk, cold
- 2 Teaspoons Thai Curry paste
- 1 Teaspoon ketchup
- 1/2 Teaspoon paprika plus more to sprinkle
- 1/2 Teaspoon spicy mustard
- 1/4 Teaspoon Sriracha or other red chili sauce
- Salt to taste
- 1 Spring/green onion
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.