Thai Peanut Deviled Eggs (Printable Version)

Peanut-filled deviled eggs topped with a crisp cucumber-cilantro relish and crushed peanuts for spice and crunch.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Peanut filling

02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1 1/2 teaspoons gluten-free soy sauce (or regular soy sauce)
05 - 1 teaspoon sriracha (adjust to taste)
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon honey
08 - 1/2 teaspoon freshly grated 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 fine salt

→ Garnish

17 - Crushed roasted peanuts (for topping)
18 - Fresh cilantro leaves (for garnish)
19 - Extra sriracha (optional, for drizzling)

# Directions:

01 - Place eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let stand for 10–12 minutes.
02 - Drain the hot water and transfer eggs to an ice bath until completely cool. Gently crack and peel the shells, then slice each egg in half lengthwise and set whites on a serving platter.
03 - Scoop the yolks into a medium bowl. Add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger, and garlic powder. Mash and whisk until smooth and creamy. Season with salt and pepper to taste.
04 - Spoon or pipe the peanut-yolk mixture into the cavity of each egg white half, distributing evenly among all halves.
05 - In a small bowl combine the diced cucumber, chopped cilantro, red onion, rice vinegar, sugar, and a pinch of salt. Stir gently to combine and let rest briefly to marry flavors.
06 - Place a small spoonful of the cucumber relish atop each filled egg half, pressing lightly so it adheres to the peanut filling.
07 - Scatter crushed roasted peanuts over the eggs, add cilantro leaves, and drizzle extra sriracha if using.
08 - Refrigerate the assembled halves until ready to serve. Serve chilled as a bright, savory appetizer.

# Expert Hints:

01 -
  • It wakes up the familiar with bright, peanutty heat and a cool, tangy crunch on top.
  • You can make the parts ahead and assemble at the last minute, and they still look and taste impressive.
02 -
  • Once, I rushed peeling hot eggs and they shredded—let them cool fully, or you'll regret it.
  • Don't skimp on the lime or the mix tastes flat; the citrus lifts everything.
03 -
  • Peeling eggs underwater helps avoid divots in the whites.
  • Mashing yolks while still just-warm results in an extra creamy filling.
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