This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.
Thai-Style Deviled Eggs with Crab and Crispy Shallots
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
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.