Drunken Deviled Eggs

May sound weird, but this one is seriously delicious. Based on the flavors of my
favorite Thai dish, Drunken Noodles, these deviled eggs will bring something new
to whatever dinner you serve them at, and people are gonna love 'em.

Servings:

Author:

Prep Time
1 day

Total Time
1 day

Course:

Appetizer

Keywords:

Instructions

1 Mix all the marinade ingredients together. Add the eggs and place a plate on
top. Cover with plastic wrap and put in the fridge for 12 hours.
2 After 12 hours, remove the place and keep the bowl in the fridge for an
additional 12 hours or so.
3 Remove the eggs from the marinade and pat dry. Cut each in half, carefully scoop
out the yolk into a mixing bowl, and place the egg halves on a serving platter.
4 In a frying pan over medium low heat, combine the avocado oil, ginger and
garlic. Mix together until the garlic and ginger just start to bubble, then pour
the oil mixture directly in with the egg yolks.
5 Add the mayo and, using a hand mixer, beat the egg yolk until a smooth paste
forms.
6 Add the lime juice, oyster sauce, and chili garlic paste and beat until smooth
and fluffy.
7 Put the filling into a gallon-sized zip top bag and cut one of the corners out
of it. Use that as a piping bag to pipe the filling into each egg half.
8 Mix together the basil and jalapeño, and top each egg with a teaspoon or so of
the mix. Squeeze a little lime juice over the top of each egg and serve
immediately with more lime wedges on the side.

Drunken Deviled Eggs

Course:

Keywords:

🧂 Ingredients

Instructions

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