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