Thai Deviled Eggs
- 8 large eggs, chilled
- 2 tablespoons mayonnaise
- 2 tablespoons Sriracha
- 2 tablespoons fish sauce
- 2 teaspoons lime juice
- 1/4 cup finely chopped cucumber (brunoised)
- 3 tablespoons finely chopped carrot (brunoised)
- 1 small shallot, minced (1/4 cup, brunoised)
- 2 tablespoons fresh coriander leaves, finely chopped, for garnish
Place the eggs in the bottom of a medium saucepan and cover with cold water. Bring the water just to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Once the eggs are cool enough to handle, but still warm, peel off the shell and you're ready to go.
Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk, and pop it out of the white. Place the yolks in a medium bowl and mash with a fork until smooth.
To the yolks, add the mayonnaise, Sriracha, fish sauce, lime juice, cucumber, carrot, shallot and salt to taste.
Spoon or pipe the filling into the egg whites and garnish with the coriander before serving.