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, healthy, gluten-free and Weight Watchers friendly (1 WW point on the blue plan). They also make a great snack or appetizer!
Course Appetizer, Snack
Cuisine Asian, Canadian, North American
Keyword banh mi, devilled eggs, eggs
Prep Time 10minutes
Cook Time 15minutes
Resting time (for eggs) 10minutes
Total Time 35minutes
Author Terri Gilson
¼cupsriracha mayonnaise* gluten-free
2tspred onion, finely chopped, minced or more
3tsp rice vinegar, seasoned or unseasoned*gluten-free
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.