by Caitlin Saniga
- 6 hard-boiled eggs, peeled
- 2 tablespoons peanut butter
- 1/4 teaspoons salt
- 1 teaspoon rice vinegar
- 2 teaspoons lime juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon fresh grated ginger
- 3 tablespoons coconut milk
- cilantro leaves for garnish
Halve the eggs lengthwise. Remove the yolks, and set aside. Cover the whites and refrigerate.
Combine the yolks, peanut butter, salt, vinegar, lime juice and spices in a food processor. Blend until smooth, scraping down the sides of the bowl as you go. Continue to blend, adding the coconut milk in a steady stream through the intake. The mixture should have the consistency of mousse.
Spoon the mixture into a pastry bag fitted with plain tip (or into a zip-top bag with a corner snipped off), then pipe the it into the reserved egg-white halves. Top each half with a cilantro leaf.
Recipe adapted from: The Wannabe Chef
Leading up to Easter, we’re shelling out some fresh ideas for deviled eggs. See all of our All in One Basket recipes here.