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Thai-Style Deviled Eggs with Crab and Crispy Shallots

By Pete Evans August/September 2017 Issue From Moveable Feast Season 4, Ep.5
photo: Colin Clark

Servings: 6

This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.


For the nam jim dressing

  • 4 large shallots
  • 2 fresh red chiles, seeded
  • 1 2-inch piece fresh ginger
  • 2 cloves garlic
  • 2 Tbs. chopped cilantro stems
  • 3 Tbs. coconut sugar
  • 2/3 cup fresh lime juice
  • 3 Tbs. fish sauce


For the shallots

  • 4 small shallots, thinly sliced and separated into rings
  • 2 tsp. all-purpose flour
  • 3/4 cup coconut oil


For the deviled eggs

  • 8 large hard-cooked eggs, peeled
  • 1/2 cup mayonnaise; more as needed
  • 2 Tbs. finely chopped fresh cilantro
  • 2 Tbs. finely chopped fresh mint
  • 1 Tbs. minced shallot
  • 1 Thai bird chile, seeded and minced (leave the seeds in for more heat)
  • 1 lime leaf, finely chopped
  • 8 oz. lump crabmeat
  • 16 medium shiso or large fresh basil leaves (optional)
  • Salmon roe, for garnish

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 285
  • Sodium (mg): 370
  • Carbohydrates (g): 4
  • Sugar (g): 2
  • Protein (g): 17


Make the dressing

  • Process the shallots, chiles, ginger, garlic, cilantro stems, and coconut sugar in a food processor to a coarse paste. Add the lime juice and fish sauce, and process until blended. Strain through a fine-mesh sieve set over a medium bowl, pushing through as much liquid as possible with the back of a spoon. Discard the solids. Refrigerate the dressing in a covered container for up to 2 weeks.

Fry the shallots

  • In a small bowl, toss the shallots with the flour until coated. Heat the coconut oil in a 2-quart saucepan over medium heat until shimmering hot. Add the shallots, in batches if necessary; Do not crowd the pan. cook until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.

Make the deviled eggs

  • Slice the eggs in half lengthwise, carefully remove the yolks, and transfer to a medium bowl. Add the mayonnaise, 3 Tbs. of the Nam Jim dressing, cilantro, mint, shallot, chile, and lime leaf, and mash with a fork. Fold in the crabmeat. If necessary, adjust the consistency and seasoning by adding more mayonnaise or dressing.
  • Place each egg white cut side up on a shiso or basil leaf, if using, on a serving dish, and fill with 2 Tbs. of the crab mixture. (cover and refrigerate if not  serving right away.) Serve topped with the roe and the fried shallots.
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