Laced with chili and sour tamarind, this mash up of a thai and southern classic is decidedly different. Try this Thai deviled eggs recipe.
The original dish of son-in-law eggs comprises deep fried hard boiled eggs served with a salty, sour and sweet tamarind sauce and a healthy dose of fresh chili. Interestingly, the egg has no batter or coating. Rather, when immersed in hot oil, the albumen or egg white blisters and browns, creating an interesting texture.
As with all great traditional dishes, there exist multiple explanations for the quirky name of this delicacy. A more racy version suggests that mothers-in-law made this as a warning to sons-in-law to treat their daughters right, lest their own huevos end up in hot oil!
Since moving to the US, it quickly becomes very apparently how beloved the deviled egg is. Particularly on Southern menus. I’ve already published a recipe for deviled eggs spiked with BBQ seasoning. Though I’m always looking to mash up the Tex Mex and Southern flavors that surround me here in Texas. Turning these delectable Thai eggs into a deviled version just made sense!
The key ingredient here is tamarind paste, which is a little unusual but not that difficult to find. I bought my from Wholefoods, but also saw it at Asian markets, online grocers or Amazon. The tamarind paste provides a signature tangy and sour note. It should be thick liquid consistency – if you end up with a dry paste just cut it with some water.
To make in advance, you can boil the eggs up to a day prior, and assemble the yolk mixture a few hours in advance (and keep refrigerated), but the frying is best done right before serving.
2 tablespoons grated palm sugar or piloncillo (can sub with brown sugar)
2 tablespoons mayonaisse
1/2 teaspoon salt
vegetable or peanut oil for frying
optional: cilantro and fried shallot for garnish
Begin by bringing a large pot of water to boil. Slowly lower in the eggs and boil for 10-12 minutes. Once boiled, drain water and allow to cool.
Carefully peel each egg. If the shells are being stubborn, use a teaspoon and gently slide between the egg and the shell to help you peel it.
Cut each egg in half lengthwise. Scoop the yolks out into a bowl and set the whites aside.
Mash the egg yolks using a fork. In a small bowl, dissolve the sugar in the rice wine vinegar, then add that mixture to the yolks along with the tamarind, fish sauce, cayenne, sriracha, salt and mayo. Stir vigorously with a spatula to combine into a smooth mix. Alternatively, you can use a small food processor or pass the yolk mixture through a strainer for an extra smooth finish.
Pour the frying oil into a high sided and heavy based pot, and heat until 375 degrees. Gently lower in a few egg white halves as a time, and fry until puffed and brown. About 3-4 minutes. Use a spider strainer to move the eggs around in the pot, preventing them from sticking. Place on paper towels to drain and repeat until all halves are fried. Its extremely important to allow the oil to come up to temperature between batches.
You’ll need to wait until the eggs have cooled to fill them, but dont leave them too much longer as they aren’t pleasant once they lose their crispy outer texture.
Scrape the yolk mix into a piping bag or a zip top bag with the corner cut off, and pipe into the cooled whites. If desired, top with cilantro and fried shallot and serve immediately.