Banh Mi Devilled Eggs

I fell in love with Banh Mi several years ago when I had my first sub from a food truck in Portland, Oregon. I couldn't get enough of those fresh flavours! So I've taken those fresh flavours and transformed them into a unique and delicious devilled egg! These Banh Mi Devilled Eggs are bursting with all the freshness of mint, cilantro, carrots, cucumbers and onions and are a little spicy.

This post is sponsored by Egg Farmers of Canada and I have been compensated monetarily. All opinions are my own (See Disclosure Policy)

They are also quick and easy to make, gluten-free, Weight Watchers friendly and make a great snack or appetizer! It's world egg day today; how are YOU enjoying YOUR eggs?

October 9 is World Egg Day, a global celebration of the small but mighty egg. This World Egg Day, Egg Farmers of Canada is pausing to celebrate the heroes and champions in our food industry that are working together to deliver the fresh, local, high-quality eggs that Canadians love.

Banh Mi is one of my all time favorite flavours! I really should have more Banh Mi recipes on this blog, but I have too many recipes and too little time. If you love it too, then give my healthy and WW friendly Banh Mi Turkey Hot Dogs and my Slow Cooker Chicken Banh Mi Vietnamese Sandwiches a try as well. And stay tuned for more Banh Mi recipes! Meanwhile, these devilled eggs are the perfect gluten-free, vegetarian and Weight Watchers friendly way to enjoy the classic freshness of a Banh Mi sandwich in the form of healthy eggs!

For these spicy deviled eggs, you'll need:

• eggs
• salt
• sriracha mayonnaise
• red onion
• rice vinegar * you can use seasoned or unseasoned
• dry mustard
• white granulated sugar
• fresh mint
• minced garlic
• fresh cilantro
• carrot
• cucumber

*see recipe card for quantities

Devilled eggs make the perfect egg appetizers because they are so versatile and the ideal finger food. Not only are they quick and simple to make, they can be served at any sized gathering, casual or elegant,  and work for everything from picnics to holiday meals and dinner parties! My Dill Deviled Eggs are also a favourite around here!

Devilled eggs also make great snacks for after school, movie nights or can be packed along in a lunch bag for school or work.

Did you know?

So many people across Canada play an important role in delivering quality eggs to Canadians. Egg farmers from coast to coast are proud to provide their fellow Canadians with local, nutritious, versatile and high-quality eggs.

• There are more than 1,100 egg farmers in all ten provinces and the Northwest
  Territories working together to provide the fresh, local and high-quality eggs
  Canadians want and enjoy.
• Giving back and supporting communities across Canada is a cornerstone of our egg farming sector. Like many others, recent events put a spotlight on the importance of doing what we can to support our friends, neighbours and community members.
• Canada’s egg farming sector stepped up in a big way, donating millions of eggs to food banks across Canada.

💭 Top tips

If you want to make the best devilled eggs, then you need to start with perfectly cooked eggs! (Video -How to Make Hard-boiled Eggs). Make sure you don't overcook the eggs because you'll end up with an unattractive dark ring around the yolk. This can also be avoided by running cold water over the just-cooked eggs until they are completely cooled. Then refrigerate the eggs in their shells until you’re ready to use them.

🌡️Storing

Hard-cooked eggs in the shell can be refrigerated up to one week IN TOTAL So, once they are out of the shell, they need to be eaten. You can read more about storing hard-boiled eggs HERE. If you prepare the deviled eggs in advance, I do not recommend you do this more than a day in advance.

And they should be consumed within two days, which is generally considered the maximum amount of timed deviled eggs remain safe to eat when stored in the refrigerator. And because eggs are perishable, they should be kept chilled at all times. Once prepared, store them in the fridge right away. You can make them in advance, but if I'm making them for others, I'm only making them the day before, at most. They taste best fresh!

See more food safety guidelines at USDA.gov.

🎥 Videos

Video - How to avoid green ring hard boiled eggs

Video -How to fill devilled eggs with piping tip * The tip used in the video is smaller than the 1 M tip I use in the photos

👪 Serving size

This recipe makes 12 servings. You can half, double or triple the recipe by clicking on the blue serving size in the recipe card and selecting the number of servings you'd like. The ingredient amounts will then adjust accordingly.

So if you are looking for an easy and fresh egg appetizer or snack, or a spicy deviled eggs, then give these Banh Mi Devilled Eggs a try or PIN IT for later!

And for more egg recipe ideas visit eggs.ca. And don't forget to eat your eggs and share your egg creations using the hashtag #WorldEggDay!

⭐ Reviews

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📋 Banh Mi Devilled Eggs Recipe

These Banh Mi Devilled Eggs are bursting with all the freshness of mint, cilantro, carrots, cucumbers and onions! They are quick and easy to make, spicy deviled egg that's healthy, gluten-free and Weight Watchers friendly. They also make a great snack or appetizer.

5 from 7 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: Asian, Canadian, North American

Keyword: banh mi, devilled eggs, eggs

Special Diet: Gluten-free, Weight Watchers

Servings: 12 servings

Calories: 65kcal

Author: Terri Gilson

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Resting time (for eggs): 10 minutes minutes

Total Time: 35 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 6 eggs
• ▢ ¼ teaspoon salt
• ▢ ¼ cup sriracha mayonnaise * gluten-free
• ▢ 2 teaspoon red onion, finely chopped, minced or more
• ▢ 3 teaspoon rice vinegar, seasoned or unseasoned *gluten-free
• ▢ 2 teaspoon dry mustard *gluten-free
• ▢ ½ teaspoon sugar
• ▢ 3 teaspoon mint, finely chopped
• ▢ ½ teaspoon minced garlic
• ▢ 3 teaspoon cilantro, finely chopped
• ▢ ½ of 1 carrot *see photo in instructions
• ▢ 3 cucumber slices, quartered

Garnish (optional)

• ▢ additional sriracha sauce
• ▢ lime wedges

US Customary - Metric

Instructions

• Boil eggs, set in cold water. See vide in NOTES for perfectly cooked eggs.
• Peel eggs and slice in half, lengthwise.
• Carefully remove yolk and place in separate bowl.
• Break up yolks with a fork. Then add sriracha mayonnaise, dry mustard, sugar, rice vinegar, salt, red onion to bowl with yolks and mix well. Add chopped mint and cilantro.
• Fill a pastry bag fitted with a 1 M tip and pipe yolk mixture into egg whites, dividing evenly between all eggs. (See video in NOTES) Alternatively, use a spoon to scoop yolk mixture into centre of egg whites.
• Julienne carrots with julienne/vegetable peeler and top devilled eggs with about 4-6 pieces of julienned carrots. (alternatively, you can use a cheese grater)
• Add ¼ piece of a cucumber circle to the middle of each egg.

Garnish

• Drizzle on additional sriracha sauce and squeeze lime juice over eggs (if desired) and serve additional lime wedges and garnish with additional mint* If you prefer it less spicy, sprinkle with paprika to garnish.

Notes

*See post contents for important recipe information and tips!

Nutrition Facts

📋 Banh Mi Devilled Eggs Recipe

Amount Per Serving (0.5 egg)

Calories 65 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 83mg28%

Sodium 125mg5%

Potassium 132mg4%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 187IU4%

Vitamin C 2mg2%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition

Serving: 0.5egg | Calories: 65kcal (3%) | Carbohydrates: 3g (1%) | Protein: 3g (6%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Cholesterol: 83mg (28%) | Sodium: 125mg (5%) | Potassium: 132mg (4%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 187IU (4%) | Vitamin C: 2mg (2%) | Calcium: 24mg (2%) | Iron: 1mg (6%)

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