Recipe: Pho Deviled Eggs
These deviled eggs are inspired by the Vietnamese soup dish, pho. They're fresh, flavorful and colorful too - making them the perfect party appetizer!
- 6 eggs the older they are, the easier they'll be to peel!
- 2 tbsp kewpie mayo regular mayo will work just fine but this is extra delish
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sweet chili sauce
- 1 teaspoon sambal or another chili sauce
- 1 tablespoon chopped pickled jalapenos
- 1/3 cup chopped cilantro Set a few pinches aside for garnish
- 1 tbsp chopped scallions
- 1 tbsp fresh mint leaves
- Maldon Salt Flakes Hoisin + Sriracha for garnish
Bring a large pot of water to a light boil. Gently add eggs and when the water begins to boil lightly again, turn the timer on for 7 minutes. When the timer goes off, remove eggs and place in a ice bath for 5 minute. Peel and slice eggs in half.
Place egg whites on a platter and then put the egg yolks in a medium bowl. Add mayo, fish sauce, lime juice, sambal and sweet chili sauce. Mash mixture with the back of a fork until smooth. Stir in pickled jalapeños and cilantro and season to taste.
Spoon about 1 tbsp or less of the mixture from step one into each egg. If it looks a little soupy, don't worry, not only will they get covered up in the next step but they're soup-inspired eggs... so NBD... ;).
For garnish, drizzle hoisin and sriracha on top (more or less depending on how spicy ya like it) and finish with a sprinkle of cilantro, scallion and mint.