Thai Deviled Eggs
 
 
Ingredients
  • 12 eggs
  • 3 tbsp. kosher salt
  • ¼ cup peanut butter
  • ¾ teaspoon salt
  • 1 teaspoon honey
  • 1 tablespoon rice vinegar
  • ½ teaspoon chili powder
  • ½ teaspoon Sriracha
  • ¼ teaspoon fresh grated ginger
  • ½ teaspoon sesame oil
  • Crushed peanuts and chopped cilantro for garnish (about 2 tablespoons each)
Instructions
  1. Place eggs in pressure cooker and fill with enough water to just cover the eggs. Add the kosher salt. Bring to a boil over high heat, remove from heat, and secure the pressure cooker lid closed and locked.
  2. Place sealed pressure cooker back over high heat and bring to high pressure. Lower the heat to medium, and cook the eggs for 40 minutes.
  3. Remove pressure cooker from heat, and without releasing any steam or unlocking the lid, let the pot rest for 1 hour.
  4. After resting, release any remaining steam according to your cooker’s directions, unlock, and remove the lid. Drain the eggs and plunge them into an ice bath. When cold enough to handle (about 5 minutes or so), peel the eggs and slice in half lengthwise. Scoop out the yolks.
  5. Combine the yolks, peanut butter, salt, honey, vinegar, chili powder, Sriracha, ginger and sesame oil in a food processor and blend until smooth.
  6. Either scoop the filling directly into the egg whites or, if you’re feeling fancy, use a pastry bag to fill them.
  7. Garnish with peanuts and cilantro. Serve at room temperature.
Recipe by Allons-Eat! at https://www.allonseat.com/thai-deviled-eggs/