Devilish Eggs…


Thai-spiced Deviled Eggs

(Serves 6)

  • 6 Eggs
  • 2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise
  • 2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand)
  • 1 Teaspoon ketchup
  • ½ Teaspoon paprika plus more to sprinkle
  • ½ Teaspoon spicy mustard
  • ¼ Teaspoon Sriracha or other red chilli sauce
  • Salt to taste

For the pumpkin look –

  • Paprika
  • 1 Spring/green onion 

Cover the eggs with an inch of cold water and bring to a boil. Boil for a minute, then cover and set aside for 10 minutes. Drain and then fill the pan with cold water. After 5 minutes, peel the eggs. Slice each egg length-wise and gently remove the yolks. Place the yolks and all the other ingredients in a small bowl and mash until very smooth. Mound the yolk mixture into the egg whites or transfer it to a ziptop bag and pipe it out. Wet your finger and pat the surface of the filling smooth. Using a toothpick draw lines to make the ‘pumpkin’ indentations. Sprinkle with paprika if desired. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.

Spooky Spider Eggs

Same directions as above. But chop up black olives and arrange in spider formation.

Creepy Monster Eyeballs

Make 8 eyes

4 hardboiled eggs, cut in half lengthwise
red food coloring
green food coloring
3 Tblsp. mayonnaise
1/2 tsp. paprika
4 stuffed olives, cut in half

Put the egg yolks in a bowl and mash with mayonnaise and paprika. Add a couple drops of food coloring to make them green and scoop back into the egg halves. Top with half an olive and draw on squiggly blood veins with red food coloring



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