THAI JUNGLE PRINCESS DEVILED EGGS
Make and share this Thai Jungle Princess Deviled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 30m
Yield 12 deviled eggs
Number Of Ingredients 14
Steps:
- Coarsely chop shrimp; set aside.
- In a bowl, combine mashed yolks and sour cream; stir in ginger, chili paste, fish sauce, lime juice, garlic powder, cilantro, sugar, and shrimp.
- Taste; season with salt and pepper, if needed.
- Fill the whites evenly with the mixture and garnish each egg half with chopped peanuts.
Nutrition Facts : Calories 48.6, Fat 3.1, SaturatedFat 1.1, Cholesterol 115.5, Sodium 99.9, Carbohydrate 0.6, Sugar 0.4, Protein 4.2
THAI-SPICED DEVILED EGGS RECIPE - (4/5)
Provided by AuntieGooper
Number Of Ingredients 10
Steps:
- 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.
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