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