Creamy peanut yolk filling, spicy sriracha, and crisp cucumber-cilantro relish top chilled deviled egg halves.
# What You'll Need:
→ Peanut Filling
02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1½ teaspoons soy sauce (gluten-free if desired)
05 - 1 teaspoon sriracha (or to taste)
06 - 1 teaspoon lime juice
07 - 1 teaspoon honey
08 - ½ teaspoon grated fresh ginger
09 - ¼ teaspoon garlic powder
10 - Salt and pepper, to taste
→ Cucumber Relish
11 - ⅓ cup finely diced cucumber, seeds removed
12 - 2 tablespoons finely chopped fresh cilantro
13 - 1 tablespoon finely chopped red onion
14 - 1 teaspoon rice vinegar
15 - ½ teaspoon sugar
16 - Pinch of salt
→ Garnish
17 - Crushed roasted peanuts
18 - Fresh cilantro leaves
19 - Extra sriracha (optional)
# Directions:
01 - Place the eggs in a medium pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let stand for 10-12 minutes.
02 - Drain hot water and cool eggs in ice water. Peel and slice eggs in half lengthwise.
03 - Gently scoop yolks into a bowl. Arrange egg whites on a serving platter.
04 - To the yolks, add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, ginger, and garlic powder. Mash and stir until smooth. Season with salt and pepper.
05 - Spoon or pipe the peanut mixture into the egg white halves.
06 - In a small bowl, combine cucumber, cilantro, red onion, rice vinegar, sugar, and a pinch of salt.
07 - Top each deviled egg with a small spoonful of cucumber relish.
08 - Garnish with crushed peanuts, cilantro leaves, and a drizzle of sriracha if desired. Serve chilled.
