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. They are also quick and easy to make, gluten-free, Weight Watchers friendly (1 WW point on the blue plan) 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 Recipes
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 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!
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!
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.
Join us in celebrating those working together to keep Canadians fed by watching (and sharing) this video featuring Chef Lynn Crawford and Canadian egg farmers who share their gratitude on World Egg Day.
Best Devilled Eggs
If you want to make the best devilled eggs, then you need to start with perfectly cooked eggs! (See Video in NOTES). 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. Hard-cooked eggs in the shell can be refrigerated up to one week. You can read more about that HERE.
So if you are looking for an easy and fresh egg appetizer or snack, 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!
Banh Mi Devilled Eggs
- 6 eggs
- ¼ tsp salt
- ¼ cup sriracha mayonnaise * gluten-free
- 2 tsp red onion, finely chopped, minced or more
- 3 tsp rice vinegar, seasoned or unseasoned *gluten-free
- 2 tsp dry mustard *gluten-free
- ½ tsp sugar
- 3 tsp mint, finely chopped
- ½ tsp minced garlic
- 3 tsp cilantro, finely chopped
- ½ of 1 carrot *see photo in instructions
- 3 cucumber slices, quartered
- additional sriracha sauce
- lime wedges
- 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.
- 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.