Thai Deviled Basil Eggs Recipe

Hard-cook eggs

Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit 9 minutes. Transfer eggs to an ice bath immediately for 5 minutes to stop cooking. Peel shells carefully.

Prepare quick pickle brine

In a heatproof bowl or small saucepan combine 1 cup rice vinegar, 1 cup water, 2 tablespoons sugar and 1 teaspoon kosher salt. Warm gently just until sugar and salt dissolve, then remove from heat. Stir in 1 tablespoon fresh lime juice and 1 teaspoon white pepper; cool slightly.

Pickle the eggs

Place peeled hard-cooked eggs in a jar or container that fits them snugly. Pour warm brine over the eggs so they are fully submerged. Let cool to room temperature, then refrigerate for at least 2 hours and up to overnight for better flavor. (You can proceed sooner if short on time.)

Halve eggs

Remove eggs from brine and pat dry. Slice each egg lengthwise and gently remove yolks; reserve whites and place yolks in a medium bowl. Keep egg white halves on a serving tray or plate.

Make filling

Place the 6 reserved egg yolks in a bowl and mash smooth with a fork. Add 3 tablespoons mayonnaise, 1 teaspoon sambal oelek, 1 teaspoon fish sauce, 1 teaspoon Thai sweet chili sauce, 1/2 teaspoon sugar, 1/2 teaspoon minced garlic, 1/2 teaspoon lime zest, 1 teaspoon lime juice and 2 tablespoons finely chopped Thai basil. Mix until smooth and creamy. Adjust seasoning with up to 1/4 teaspoon additional fish sauce or a pinch of salt if needed. Finish with 1/4 teaspoon black pepper.

Pipe or spoon into whites

Transfer filling to a piping bag or a plastic bag with the corner snipped, or use a small spoon. Fill each egg white half generously, smoothing or creating a decorative swirl.

Prepare shrimp

Pat 12 small peeled and deveined shrimp dry with paper towels. If shrimp are larger, chop into bite-size pieces so each egg can get a small shrimp or two.

Dust shrimp

In a shallow bowl combine 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1/4 cup fine dry panko (optional), 1/2 teaspoon salt and 1/4 teaspoon white pepper. Toss shrimp lightly in the dry mix to coat, shaking off excess.

Fry shrimp

Add about 1 cup neutral oil to a heavy skillet and heat over medium-high until shimmering and about 350°F (175°C) if using a thermometer. Fry shrimp in batches 30–60 seconds per side or until golden and crisp. Do not overcrowd. Transfer to a wire rack or paper towel-lined plate to drain and cool slightly.

Toss with sambal glaze

While still warm, place fried shrimp in a small bowl and toss with 1 teaspoon sambal oelek, 1/2 teaspoon light soy sauce, 1/2 teaspoon honey and 1/2 teaspoon lime juice until lightly glazed. Taste and adjust balance: a touch more honey if too spicy, or more sambal for heat. Let cool slightly so shrimp remain crisp when placed on eggs.

Top each filled deviled egg with one warm sambal crispy shrimp (or two small pieces), placing the shrimp so it sits on the yolk filling.

Garnish each egg with a small Thai basil leaf, a few thin slices of red chili, and a light sprinkle of toasted sesame seeds. Add a tiny drizzle (about 1/8 teaspoon) of extra sambal or sweet chili sauce over the shrimp if desired.

Arrange eggs on a serving platter and, if using, scatter micro cilantro. Serve immediately while shrimp are still slightly warm and crispy. If made ahead, keep shrimp separate and add just before serving so they stay crunchy.