Thai Peanut Deviled Eggs (Printable)

Spicy-sweet peanut yolk filling topped with fresh cucumber-cilantro relish for a bright, finger-food appetizer.

# What you need:

→ Eggs

01 - 6 large eggs

→ Peanut Filling

02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1.5 teaspoons soy sauce (use gluten-free soy sauce if desired)
05 - 1 teaspoon sriracha (adjust to taste)
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon honey
08 - 1/2 teaspoon grated fresh ginger
09 - 1/4 teaspoon garlic powder
10 - Salt and freshly ground black pepper, to taste

→ Cucumber Relish

11 - 1/3 cup finely diced cucumber, seeds removed
12 - 2 tablespoons finely chopped fresh cilantro
13 - 1 tablespoon finely chopped red onion
14 - 1 teaspoon rice vinegar
15 - 1/2 teaspoon granulated sugar
16 - Pinch of salt

→ Garnish

17 - Crushed roasted peanuts
18 - Fresh cilantro leaves
19 - Extra sriracha (optional)

# Directions:

01 - Place eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let sit for 10 to 12 minutes.
02 - Drain the hot water and transfer eggs to a bowl of ice water to stop cooking and cool for 5 minutes. Gently tap and peel the shells, then slice each egg in half lengthwise.
03 - Carefully remove yolks to a bowl and arrange the halved egg whites on a serving platter, keeping the cavities intact for filling.
04 - To the yolks add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger and garlic powder. Mash and whisk until completely smooth, then taste and season with salt and freshly ground black pepper. Transfer mixture to a piping bag or keep a spoon handy for filling.
05 - Spoon or pipe the peanut-yolk mixture into the egg white cavities, distributing it evenly among the 12 halves.
06 - In a small bowl combine diced cucumber, chopped cilantro, red onion, rice vinegar, sugar and a pinch of salt. Stir until the sugar dissolves and the relish is evenly seasoned.
07 - Spoon a small amount of cucumber relish onto each filled egg half. Finish with a sprinkle of crushed roasted peanuts, a cilantro leaf and an optional drizzle of sriracha. Chill briefly before serving if desired.

# Expert tips:

01 -
  • The peanut-lime filling is unexpectedly bold and feels like a secret shortcut to flavor.
  • You get a cooling cucumber crunch with every creamy, spicy bite—no one will guess how easy it was.
02 -
  • Rush the egg cooling, and you'll regret every minute spent peeling stuck shells.
  • The filling only gets better if you taste and adjust sriracha and lime juice a little at a time.
03 -
  • Keep your knife damp when dicing cucumber for a neater chop and less slipping.
  • Blending the yolk filling with an electric mixer makes it velvety if you're going for that dinner party polish.
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