Curry Deviled Eggs

Total Time:

1 hr

Yield:

4 servings

This deviled eggs recipe from F&W Tester Liz Mervosh uses store-bought green curry paste with freshly toasted aromatics to breathe new life into an old favorite. The filling comes together in no time in a food processor cutting down on prep time and extra bowls. Each egg gets a topping of crispy spiced puffed rice that delivers a contrasting, satisfying crunch.

Frequently asked questions

What is green curry paste?

Green curry paste is a piquant and aromatic paste made from a blend of herbs and spices like lemongrass, thai chilies, kaffir lime, galangal (a peppery and citrusy rhizome found in the same family as ginger), and shrimp paste.

How do you make deviled eggs without mustard?

While mustard is a key ingredient in classic deviled eggs, there are a variety of ways to make the dish without the yellow condiment. This curry deviled eggs recipe does not use any mustard or mayonnaise. Rather, Mervosh uses a piquant green curry paste, fresh lime juice, and fish sauce for a bit of bite. Look for pungent ingredients like wasabi paste that can replace the mustard's sharpness.

Note from the Food & Wine Test Kitchen

You can find Mae Ploy green curry paste at supermarkets and Asian grocery stores.

Make ahead

Deviled eggs can be stored in an airtight container in the refrigerator for up to three days.

Suggested pairing

The curry deviled eggs recipe is inspired by a curry-spiced oeuf mayonnaise that is a favorite at Alba, a wine bar in Amsterdam. “This has been on our menu from the beginning, and we often switch up the flavors in it,” says owner Steven MacLeod. He enjoys the rich bite with a glass of slightly tannic, skin-contact (i.e., orange) wine made from an aromatic grape like Riesling. “When you have a dish like [this], you need something stronger with structure, and curry pairs so well with tropical, floral wines with a fresh kick.” Try these curry deviled eggs with a tropical-fruited, aromatic white with some substance, such as the Sybille Kuntz Estate Mosel Organic Orange Riesling Trocken.

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Ingredients

6 tablespoons unrefined virgin coconut oil (such as Dr. Bronner’s), divided
1 cup loosely packed fresh cilantro leaves, finely chopped
1 cup thinly sliced scallions (from 1 medium bunch)
2 teaspoons finely chopped garlic (from 2 medium garlic cloves)
2 teaspoons green curry paste (such as Mae Ploy)
6 hard-cooked eggs, peeled
1 tablespoon fresh lime juice
1/2 teaspoon fish sauce
1/4 cup puffed rice cereal (such as Arrowhead Mills)
1 teaspoon finely chopped peeled fresh ginger (about 1 [1/2-inch] piece)
1 teaspoon thinly sliced serrano chile
1/2 teaspoon ground turmeric
Kosher salt, to taste

Directions

Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium. Add cilantro, scallions, and garlic; cook, stirring often, until scallions are softened, about 3 minutes. Add curry paste; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; transfer mixture to a food processor. Add 3 tablespoons coconut oil to skillet, and stir until melted. Pour melted oil into curry paste mixture in food processor. Wipe skillet clean, and set aside.
Halve eggs lengthwise. Keeping white halves intact, remove yolks. Set aside egg whites. Add yolks, lime juice, and fish sauce to mixture in food processor. Process until smooth and creamy, 2 to 3 minutes, stopping to scrape down sides as needed. Spoon or pipe yolk mixture evenly into egg white halves (about 1 tablespoon each). Set aside.
Chop puffed rice into coarse crumbs; set aside. Melt remaining 2 tablespoons coconut oil in skillet over medium. Add ginger and serrano chile; cook, stirring constantly, until fragrant and sizzling, about 1 minute. Stir in turmeric, and let sizzle, stirring constantly, for a few seconds. Remove from heat, and stir in puffed rice until oil mixture is absorbed. Transfer mixture to a small bowl, and season with salt to taste. Top eggs evenly with puffed rice mixture, pressing to adhere. Serve immediately.

Originally appeared in Food & Wine magazine, September 2023