Asian Infused Deviled Eggs

Asian infused Deviled Eggs

Asian infused Deviled Eggs

Asian Infused Deviled Eggs

 The next time you feel like making deviled eggs…put a global twist on an all time American classic and let your taste buds explode!!!  With all of the fresh egg on hands, I decided this morning to make some deviled eggs.  They really can be versatile by experimenting with different flavors and spices.  Today, I went with a Asian flare and from the mouth of my sweet husband, “Those could be the best deviled eggs I’ve ever eaten.”  As well as, “Those things are addictive!”…  I will let you decide but I have to say the Asian flavors in them were truly incredible!  Try them for yourself.

 Ingredients List:

4 – boiled eggs

2 TBS sour cream

Juice of 1/4 lime

1/2 tsp grated fresh ginger

1 tsp chopped fresh cilantro (I measured this after it was chopped)

1 tsp chopped fresh chives

1 tsp chopped fresh jalapeno pepper (I chopped 1/2 of a medium pepper and still had    enough to use as garnish)

1/2 tsp chopped thai basil

pinch of ground anise

pinch of kosher salt

pinch of black pepper

Hoisin sauce

Chili paste


Fresh mung bean sprouts

Thai basil

Cilantro leaves


Cut the eggs in half lengthwise.  Scoop out the yolks into a bowl and mash the with the back of a fork until creamy.  Add in the sour cream and lime juice, all of the fresh ingredients, anise, salt and pepper.  Mix it all up until it is well blended.  Fill the egg white centers with the yolk mixture.  To serve, spread some fresh mung bean spouts on a serving the stuffed eggs on top of the sprouts.  Add a little dab of hoisin and chili paste on top of each egg.  Garnish with the left over chopped jalapeno, a big pretty sprig of Thai basil, cilantro leaves and chives.

 Serve and enjoy!!! 


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