Thai Si Racha Deviled Eggs

Thai Si Racha Deviled Eggs

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.



  1. 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.
  2. 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).
  3. Peel the eggs, slice in half, and remove the egg yolks with a spoon. Place yolks in a mixing bowl.
  4. 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.
  5. 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.

Older Post Newer Post