Thai-style Devilled Eggs


6 large eggs
1/4 cup mayonnaise
1 tsp Thai red curry
2 tbsp finely chopped fresh coriander
salt and pepper to taste


  1. Place eggs in a saucepan with enough water covering eggs. Bring to a boil over high heat. Remove form heat. Cover and let stands for 10 minutes. Drain and rinse eggs with cold running water until eggs cool completely. Peel eggs.
  2. Cut eggs in half crosswise or lengthwise. Scope out yolks and place in a bowl.
  3. Mash yolks with a fork. Add mayonnaise, salt and pepper. Mix in curry paste and coriander. Spoon mixture into hollow egg whites and arrange eggs on serving plate.

Source: Chatelaine

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