Thai Peanut Deviled Eggs (Printable)

Spicy peanut yolk filling in chilled deviled eggs, topped with cucumber-cilantro relish and crushed peanuts.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Peanut Filling

02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1½ teaspoons soy sauce (gluten-free if desired)
05 - 1 teaspoon sriracha (or to taste)
06 - 1 teaspoon lime juice
07 - 1 teaspoon honey
08 - ½ teaspoon grated fresh ginger
09 - ¼ teaspoon garlic powder
10 - Salt and pepper, to taste

→ Cucumber Relish

11 - ⅓ 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 - ½ teaspoon sugar
16 - Pinch of salt

→ Garnish

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

# Steps:

01 - Place the eggs in a medium pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let stand for 10-12 minutes.
02 - Drain hot water and cool eggs in ice water. Peel and slice eggs in half lengthwise.
03 - Gently scoop yolks into a bowl. Arrange egg whites on a serving platter.
04 - To the yolks, add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, ginger, and garlic powder. Mash and stir until smooth. Season with salt and pepper.
05 - Spoon or pipe the peanut mixture into the egg white halves.
06 - In a small bowl, combine cucumber, cilantro, red onion, rice vinegar, sugar, and a pinch of salt.
07 - Top each deviled egg with a small spoonful of cucumber relish.
08 - Garnish with crushed peanuts, cilantro leaves, and a drizzle of sriracha if desired. Serve chilled.

# Expert Advice:

01 -
  • This recipe turns a modest party classic into a crunchy, creamy, and slightly spicy conversation starter your guests will beg for next time.
  • The fusion of cool cucumber and zingy peanut sauce is a secret shortcut to making even a simple gathering feel a touch more vibrant.
02 -
  • Attempting to rush the cooling step always led to torn egg whites and messy halves, so give the eggs plenty of chilling time.
  • Switching to freshly grated ginger instead of powdered transformed the flavor—now I consider it non-negotiable.
03 -
  • Let eggs cool fully in ice water so they peel flawlessly every time.
  • For the creamiest filling, always blend yolks and peanut butter first before adding other ingredients.
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