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Wine with food: Asian stuffed eggs with chili and coriander alongside a glass of Muscat.

Stuffed eggs "Asian style" with coriander, chili and lime

This recipe for Asian-style deviled eggs is the perfect choice for anyone who wants to add a modern, exotic twist to classic Easter dishes. We combine hard-boiled eggs with a creamy filling, which is given an incomparable depth by fish sauce, lime juice and fresh chili. The combination of creamy texture, spicy heat and the ethereal freshness of coriander creates a real explosion of flavor on the buffet. Together with an aromatic yellow muscatel or a Scheurebe, you will experience a pairing that impresses with its freshness and dynamism. An ideal dish for brunch or as a sophisticated finger food snack that can be prepared in a short time and will delight any guest who is in the mood for a culinary trip to Southeast Asia with its high-quality aroma.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Finger food
Cuisine Asian, modern
Servings 2 Servings
Calories 280 kcal

Cooking utensils

  • 1 Cooking pot
  • 1 Small bowl
  • 1 Fork or small cutting cup
  • 1 Piping bag (optional)

Ingredients
  

  • 4 Large eggs Organic quality
  • 2 Tbsp mayonnaise
  • 1 tsp fish sauce
  • 1 teaspoon lime juice
  • 1/2 red chili pepper finely chopped
  • 1 tablespoon fresh coriander finely chopped
  • 1 A pinch of sugar
  • Some lime zest for garnish
  • Fresh coriander for decoration

Preparation
 

PREPARATION:

  • Hard boil the eggs in boiling water for approx. 9 to 10 minutes.
  • Rinse immediately in ice-cold water and leave to cool completely.
  • Deseed the chili and cut into tiny cubes.
  • Wash the coriander, shake dry and chop finely.
  • Wash the lime in hot water, grate the zest and squeeze out the juice.

COOKING STEPS:

  • Carefully peel the cooled eggs and cut in half lengthwise.
  • Carefully remove the egg yolk with a teaspoon.
  • Place the egg yolks in a small bowl.
  • Add the mayonnaise, fish sauce, lime juice and a pinch of sugar.
  • Mash the mixture with a fork to form a smooth cream.
  • Stir the chopped chili and coriander into the egg yolk cream.
  • Season with lime juice until the balance of sharpness and acidity is perfect.

DIRECTIONS:

  • Pour the egg yolk cream into a piping bag or spoon it into the egg white halves.
  • Spread evenly over the hollows.
  • Garnish with lime zest and small coriander leaves.
  • Sprinkle a few extra chili cubes on top for visual appeal.
  • Chill until ready to serve and enjoy fresh.

SUPPLEMENTS:

  • Baked crab chips (krupuk)
  • A small Asian cucumber salad
  • Toasted sesame bread

Nutritional values per portion

Calories: 280kcalCarbohydrates: 4gProtein: 14gFat: 22g
Keyword Asia-Style, Chili, Coriander, Easter brunch, exotic, Filled eggs, Finger food, Quick & easy, Wine with food, Yellow Muscat
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