Eggs-quisite Eats for Li’l Devils
A fun and festive Halloween twist on deviled eggs, styled to look like tiny pumpkins! These spicy, creamy bites are the perfect appetizer for your next spooky celebration.
Equipment
- Pot
- Mixing Bowl
- Toothpick
Ingredients
- 6 large eggs
- 2 Tbsp thick coconut milk (cold) or mayonnaise
- 2 tsp Thai curry paste
- 1 tsp ketchup
- 1/2 tsp paprika plus extra for sprinkling
- 1/2 tsp spicy mustard
- 1/4 tsp Sriracha or other red chili sauce
- to taste Salt
- 1 spring onion green part only, for stems
Instructions
- Place the eggs in a pot and cover them with cold water by about an inch. Bring to a boil, then let them boil for 1 minute. Turn off the heat, cover the pot, and let the eggs sit for 10 minutes.
- Drain the hot water and fill the pot with cold water. Let the eggs cool for 5 minutes, then peel them carefully.
- Slice each egg in half lengthwise and gently remove the yolks into a small bowl.
- Add the coconut milk (or mayo), Thai curry paste, ketchup, paprika, spicy mustard, Sriracha, and a pinch of salt to the yolks. Mash everything together until very smooth and creamy.
- Spoon the yolk mixture back into the egg whites, or transfer it to a ziplock bag, snip a corner, and pipe it in for a neater look.
- Use a wet finger to smooth the top of the filling. With a toothpick, gently draw lines from top to bottom to create pumpkin ridges.
- Sprinkle a little paprika over the top for color. Cut tiny pieces from the green part of the spring onion and place one on top of each egg to look like a pumpkin stem.
Notes
Nutritional Information (per serving):
Calories: 110, Total Carbs: 2g, Net Carbs: 2g, Fats: 8g, Protein: 7g #HalloweenBites #HealthyHalloween #DeviledEggs #PumpkinEggs
Calories: 110, Total Carbs: 2g, Net Carbs: 2g, Fats: 8g, Protein: 7g #HalloweenBites #HealthyHalloween #DeviledEggs #PumpkinEggs
