Thai Peanut Deviled Eggs (Printable)

Creamy, spicy peanut yolk filling and crisp cucumber relish top cool deviled eggs for a bright Thai-fusion appetizer.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Peanut Filling

02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1½ teaspoons soy sauce (gluten-free if desired)
05 - 1 teaspoon sriracha (or to taste)
06 - 1 teaspoon lime juice
07 - 1 teaspoon honey
08 - ½ teaspoon grated fresh ginger
09 - ¼ teaspoon garlic powder
10 - Salt and pepper, to taste

→ Cucumber Relish

11 - ⅓ cup finely diced cucumber, seeds removed
12 - 2 tablespoons finely chopped fresh cilantro
13 - 1 tablespoon finely chopped red onion
14 - 1 teaspoon rice vinegar
15 - ½ teaspoon sugar
16 - Pinch of salt

→ Garnish

17 - Crushed roasted peanuts
18 - Fresh cilantro leaves
19 - Extra sriracha (optional)

# Directions:

01 - Place the eggs in a medium pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let stand for 10-12 minutes.
02 - Drain hot water and cool eggs in ice water. Peel and slice eggs in half lengthwise.
03 - Gently scoop yolks into a bowl. Arrange egg whites on a serving platter.
04 - To the yolks, add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, ginger, and garlic powder. Mash and stir until smooth. Season with salt and pepper.
05 - Spoon or pipe the peanut mixture into the egg white halves.
06 - In a small bowl, combine cucumber, cilantro, red onion, rice vinegar, sugar, and a pinch of salt.
07 - Top each deviled egg with a small spoonful of cucumber relish.
08 - Garnish with crushed peanuts, cilantro leaves, and a drizzle of sriracha if desired. Serve chilled.

# Expert Suggestions:

01 -
  • This secret peanut twist adds a layer of flavor no one expects in a deviled egg.
  • Breezy to prep, gorgeous on a tray, and friends will ask for the recipe before the plate is empty.
02 -
  • If eggs are too fresh they stubbornly cling to their shells and make for messy peeling—use ones that have sat for a week.
  • Chilling the filling before piping gives it a fluffier, more spreadable texture and prettier shape.
03 -
  • After much trial and error, I discovered a pinch of salt in the boiling water makes eggs easier to peel.
  • Making sure your relish is truly dry before topping prevents watery eggs—press cucumber with a towel if needed.
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