Recipes

Drunken Deviled Eggs

March 31, 2019

We believe we should all love where we live.

We’re a couple of homebodies, working to uncover the home our home wants to be. And we’re so happy to have you here. 

Portfolio

Projects

Design

We're Chris + Julia

read more

What we're                   right now

Loving

browse the shop

Befores, afters, mood boards, plans, failures, wins. We’ve done a lot of projects, and they’re all here. 

We have a long-standing relationship with DIY, and love rolling our sleeves up and making it happen. 

Even when you don’t want to rip down a wall, you can make that space in your home better. Right now.

browse all

browse all

browse all

02

01

03

Popular Posts

1.

2.

3.

Top Categories

This one started off as an experiment, but totally turned into a winner. And after I made these, I found through Google that I’m not the first one to have this same thought, but the recipe is unique and a definite winner! I’m talking Drunken Deviled Eggs, based on the flavors of my favorite Thai dish, Drunken Noodles.

Print Recipe
5 from 1 vote

Drunken Deviled Eggs

May sound weird, but this one is seriously delicious. Based on the flavors of my favorite Thai dish, Drunken Noodles, these deviled eggs will bring something new to whatever dinner you serve them at, and people are gonna love 'em. 
Prep Time1 d
Total Time1 d
Course: Appetizer
Keyword: deviled, drunken noodles, eggs, thai

Ingredients

  • 1 dozen eggs hard boiled, shelled, chilled

For the Marinade

  • 3 cups water cold
  • 1 1/2 tbsp fish sauce
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 4 tbsp oyster sauce

For the Filling

  • 2 tbsp avocado oil
  • 1 tsp ginger paste
  • 1-2 tsp garlic minced
  • 1/4 cup mayo +1 tbsp
  • 2 tsp lime juice fresh squeezed
  • 1 tbsp oyster sauce
  • TT chili garlic sauce optional

To Finish

  • 1/4 cup Italian basil fresh, minced
  • 1 red jalapeno minced
  • lime wedges

Instructions

Marinate the Eggs

  • Mix all the marinade ingredients together. Add the eggs and place a plate on top. Cover with plastic wrap and put in the fridge for 12 hours. 
  • After 12 hours, remove the place and keep the bowl in the fridge for an additional 12 hours or so. 

Make the Filling

  • Remove the eggs from the marinade and pat dry. Cut each in half, carefully scoop out the yolk into a mixing bowl, and place the egg halves on a serving platter. 
  • In a frying pan over medium low heat, combine the avocado oil, ginger and garlic. Mix together until the garlic and ginger just start to bubble, then pour the oil mixture directly in with the egg yolks.
  • Add the mayo and, using a hand mixer, beat the egg yolk until a smooth paste forms.
  • Add the lime juice, oyster sauce, and chili garlic paste and beat until smooth and fluffy. 

Finish the Deviled Eggs

  • Put the filling into a gallon-sized zip top bag and cut one of the corners out of it. Use that as a piping bag to pipe the filling into each egg half. 
  • Mix together the basil and jalapeño, and top each egg with a teaspoon or so of the mix. Squeeze a little lime juice over the top of each egg and serve immediately with more lime wedges on the side. 

Ingredients & Equipment used:

Hand MixerKnifeServing Platter
GF Oyster SauceAvocado OilChili Garlic Sauce

What do you think?

  1. Jill says:

    5 stars
    I made this recipe and it was super well received.

    As someone with back yard chickens, I often have more eggs than we know what to do with. I often end up making deviled eggs for social events and was excited for a twist on the traditional recipe.

    Regarding the comments where people are concerned it is complicated/demanding, making the marinade was easy (used mason jars) and the filling took no longer than normal deviled eggs.

    The toppings on the eggs are really what made it quite special. Don’t skip the lime and basil.

    Thanks for sharing C and J.

  2. Emily says:

    5 stars
    I love your cooking style and all of your recipes! Maybe you should post a disclaimer- If you subscribe to BonAppetit, by all means, continue; if you read Sandra Lee’s semi-homemade cookbooks- turn back now.

  3. Mari Jusino says:

    5 stars
    Your dishes always look amazing. How about a series of 5 ingredients or less for the culinary challenged like me =D !

  4. Vicki Williams says:

    A lot of work but they sure look good!

  5. Ashley says:

    I have had fish sauce in the past and I don’t love it… too “fishy” ;). Is the flavor of it very strong in this recipe? I am dying to test it out but I would not enjoy it if the fish taste was very strong.

    • Chris says:

      Not at all! At least in my opinion. The best Thai food is so well-balanced in flavor that the fishiness of fish sauce disappears.

all the latest

We believe we should all love where we live.

We’re a couple of homebodies, working to uncover the home our home wants to be. And we’re so happy to have you here. 

HI! We're Chris + Julia

read more

Load More

Reader Faves

SHop all

What We're                     Right Now

What We're                 Right Now

Looking for our favorite things? A place to shop our home room by room, or just catch up on what Julia's wearing / loving right now? Browse the CLJ shop. 

Loving

looking for inspiration? 

Last week, Chris and I had the incredible opportunity to travel to London for work. We were invited by Williams Sonoma and William Morris and Co to preview their newest collaboration and the inspiration behind it. It was my first time in London and although it was a quick trip, they brought us all over […]

Can We Send You Our Love Letter?

Another way for us to stay in touch! Joining our weekly newsletter gives you access to exclusive content, never-before-seen photos, your questions answered, and our favorite DIYs. Sign up below!

Follow Along on Instagram

Welcome to our online community where we've posted home, DIY, style, renovations, and family since '09. Renovating our #cljmoderncottage in Idaho and headed for new adventures in Raleigh, NC. #cljfam #cljtransformations

@chrislovesjulia