Thai Peanut Deviled Eggs (Printable)

Creamy Thai-style peanut yolk filling crowned with cucumber relish and crushed peanuts for a bright, spicy appetizer.

# What You’ll Need:

→ Eggs

01 - 6 large eggs

→ Peanut filling

02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1.5 teaspoons soy sauce (use gluten-free soy sauce if required)
05 - 1 teaspoon sriracha (adjust to taste)
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon honey
08 - 1/2 teaspoon finely grated fresh ginger
09 - 1/4 teaspoon garlic powder
10 - Salt and freshly ground black pepper, to taste

→ Cucumber relish

11 - 1/3 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 - 1/2 teaspoon granulated sugar
16 - Pinch of salt

→ Garnish

17 - Crushed roasted peanuts, for sprinkling
18 - Fresh cilantro leaves
19 - Extra sriracha, optional

# How To Make:

01 - Place eggs in a medium saucepan, cover with cold water by about 1 inch, and bring to a gentle boil over medium-high heat. Once boiling, cover the pan and remove it from the heat; let stand 10 to 12 minutes.
02 - Drain the hot water and transfer eggs to a bowl of ice water to cool completely, about 5 minutes. Peel shells and halve each egg lengthwise.
03 - Gently remove yolks into a medium mixing bowl and arrange the egg white halves on a serving platter.
04 - To the yolks, add 3 tablespoons creamy peanut butter, 1 tablespoon mayonnaise, 1.5 teaspoons soy sauce, 1 teaspoon sriracha, 1 teaspoon lime juice, 1 teaspoon honey, 1/2 teaspoon grated ginger and 1/4 teaspoon garlic powder. Mash and whisk until smooth; season with salt and pepper to taste.
05 - Transfer the peanut yolk mixture to a piping bag or use a spoon to portion it into the egg white halves, filling each evenly.
06 - In a small bowl, stir together 1/3 cup diced cucumber, 2 tablespoons chopped cilantro, 1 tablespoon red onion, 1 teaspoon rice vinegar, 1/2 teaspoon sugar and a pinch of salt. Taste and adjust seasoning.
07 - Spoon a small amount of cucumber relish onto each filled egg half so the relish sits neatly on top of the peanut filling.
08 - Sprinkle with crushed roasted peanuts and garnish with cilantro leaves. Drizzle extra sriracha if desired. Chill briefly before serving for best texture and flavor.

# Top Suggestions:

01 -
  • The creamy peanut filling feels like the secret handshake of deviled eggs—unexpected but instantly beloved.
  • The cucumber relish adds crunch and brightness, making these eggs disappear fast at any table.
02 -
  • Peeling eggs without cooling them first will guarantee heartbreak—give them a proper ice bath.
  • Mixing the filling by hand lets you control the texture; food processors can turn it runny in a blink.
03 -
  • Let the eggs come to room temperature before boiling for fewer cracks and more even cooking.
  • The key to wow factor is in the textures—creamy, crunchy, and zippy all in one bite.
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