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For our Thai-inspired bites, we added red curry paste to the mix and topped it with peanuts, cilantro and red chilies for a spicy finish.
6 eggs
1/4 cup mayonnaise
2 1/2 tsp lime juice
1 tsp red curry paste
cilantro
chopped peanuts
thinly sliced red chilies
PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
SCOOP yolks into a bowl then mash. Stir in mayo, lime juice, red curry paste. Fill a piping bag or a small plastic freezer bag with yolk mixture, then cut off a corner. Pipe into egg whites. Top with cilantro, chopped peanuts, and red chili.
Calories 151, Protein 7g, Carbohydrates 1g, Fat 13g, Sodium 155mg.
Excellent source of vitamin B12.
Preparation tips: