As the summer winds down, so do summer picnics and the impromptu calls to join neighbors, friends, and families for cookouts. In a pinch, this recipe has served me well. And, now it is time let you in on my last-minute party trick - Thai Si Racha Deviled Eggs. Hard-boiled eggs piped with creamy, vinegar heat and topped with fresh parsley.
Ingredients
- 12 Extra-Large Eggs
- 1/2 C Mayo
- 2 Tbsp Sour Cream
- 1 tsp Dijon Mustard
- 1 tsp Calicutts Thai Si Racha (plus more for garnish)
- Parsley, for garnish
Directions
- Fill a large pot with water and bring to a boil. Carefully lower the eggs into the water with a slotted spoon and then reduce to a simmer for 12 minutes. While the eggs boil, fill a large bowl with ice water.
- Once the eggs are boiled, carefully remove with a slotted spoon and place into the bowl of ice water. Allow to cool completely (approximately 15 minutes).
- Peel the eggs, slice in half, and remove the egg yolks with a spoon. Place yolks in a mixing bowl.
- Add mayo, sour cream, dijon mustard, and Calicutts Thai Si Racha to the egg yolks. Mash with a fork or blend with food processor until smooth.
- Transfer the filling to a piping bag fitted with a nozzle. Pipe the filling into the egg white halves. Garnish to taste with a sprinkle of Thai Si Racha and fresh parsley. Serve immediately or refrigerate covered with plastic until ready to serve.