Thai Curried Eggs

How to make curried eggs for parties
Recipe by: Australian Eggs
Average: 4.7 (3 votes)
445 Collected
Prep:  10 min
Cook:  10 min
Makes:  12 eggs
Serves:  6
Make this curried egg recipe with Thai flavours as a great protein snack recipe or as an easy appetiser.

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Thai Curried Eggs
  1. Place the eggs into a saucepan and cover with water. Place the lid on the saucepan and bring to the boil, and when it starts to boil take off the lid and start timing for 8 minutes. Drain and cool under cold water, then peel
  2. Cut the eggs in half lengthways, and scoop the yolks out into a bowl. Place the curry paste into a small non-stick frying pan and cook for about 1 minute, stirring
  3. Cool slightly, and mix with the yolks, mayonnaise and lime juice until smooth
  4. Spoon into a snap lock bag, and cut a 1cm hole across one corner. Pipe the mixture back into the egg whites
  5. Sit an egg half on a baby Cos leaf, and top with a coriander leaf
Tips & Hints:
  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking

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