Thai Green Curry Deviled Eggs

Why not bring Thai Green Curry Deviled Eggs to the party? Everyone expects them to show up, but they haven’t had deviled eggs like these! Our Thai Green Curry Deviled Eggs Recipe is fun with a kick of spice! Perfect for low carb and keto diets as well. 

You guys might have noticed that we love Thailand and it’s food a whole lot. Maybe you’ve seen this post about some of our favorite Thai foods? We’ve been dreaming of our time in Thailand a lot lately, so we had this idea to create deviled eggs with some Thai green curry, Thai bird eye chilis and Thai basil. They definitely have a bit of kick, so you’ll notice in the ingredients that we gave a range for how much curry paste to add and how many Thai chilis to add. We recommend tasting as you mix and adding the spicy ingredients gradually. 

Here’s What You Need For Thai Green Curry Deviled Eggs:

• Hard boiled eggs
• Thai basil leaves, fresh
• Thai bird’s eye chilis, fresh
• Garlic
• Green onions
• White vinegar
• Mayonnaise
• Thai green curry paste, to taste
• Kosher salt, to taste

Here’s More Recipes You Will Love:

• Thai Basil Chicken (Low Carb)
• Shakshuka – One Skillet Baked Egg Dish
• Low Carb & Gluten Free Lime and Thai Basil Cupcakes

Here’s How To Make Thai Green Curry Deviled Eggs:

First, you will need hard boiled eggs. It’s up to you if you want to buy them at the store or make them at home. We realize they can be frustrating to make, really we do. For years we couldn’t figure out how to make them peel easily. We found the secret!! People rave about making their eggs in the Instant Pot and although we don’t have an instant pot, we made them in our pressure cooker the same way. They peeled so easily. Such a game changer.

You will need to prep your ingredients. If you’ve been following for awhile, you’ll know that I always say this, but it makes things go so much smoother! So, mince the garlic, Thai birds eye chilis, and green onions. Save a chili to slice up for garnishes later on if you want. You might want to remove the seeds as that’s where most of the spice comes from. (We left ours in because we love spicy!) Also, save the basil for now because it can “wilt-y” when oxygen hits it.

Next, after you’ve peeled the eggs, cut them in half lengthwise. 

Next, you’ll need to separate the egg yolks into one bowl, like this and put the empty egg whites on a plate. Rinse the egg whites with cold water to wash off any yellow leftover bits, and then put them on a plate with a paper towel to dry them while you prep the yolk mixture.

In a medium sized bowl, mash the egg yolks with a fork. Add in your minced garlic, green onions, and white vinegar. Now you can mince your basil and add it in. Reserve some for garnishing. 

This next step takes a lot of tasting, so just take it slow. You don’t want your eggs to be too spicy for your personal taste, and since it’s personal, I can’t really tell you how much to add of the spicy ingredients.

Add in about a quarter of your Thai birds eye chilis, a pinch of salt, mix and taste it. Add in about half of your mayo with about half of your Thai green curry paste, mix, and taste it. If you want more spice, add the rest of the curry paste to the rest of your mayo and mix it all in. Add in more chilis if you wish. Don’t forget to add pinches of salt to get the right flavor. If you don’t want more spice, just don’t forget the mayo.

Next, we like to use a plastic bag to pipe the yolk mixture into the egg white halves. Cut a hole in the corner and squeeze into the egg white halves. 

Finally, garnish with chilis and Thai basil and voila! There you have it.

Please let us know if you guys give this recipe a try and share it with your friends!

If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!  

Until next time,
Briana & Chamere