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Spicy Deviled Eggs with Crispy Bagoong Breadcrumbs

Spicy Deviled Eggs with Crispy Bagoong Breadcrumbs
Spicy Deviled Eggs with Crispy Bagoong Breadcrumbs
This image courtesy of Tuttle Publishing

The devil is in the details – especially in the case of these deviled eggs. With a creamy filling brightened by calamansi juice and spiced with fiery hot sauce, the eggs are given a final flourish with an umami-bomb topping of crunchy toasted breadcrumbs, garlic and fermented shrimp paste. You absolutely will not be able to eat just one.

Serves4

Preparation Time45 min

Cooking Time30 min

Recipe CourseAppetizer

Ingredients

  • For the eggs:
  • 6 eggs
  • 2 tablespoons Garlic Bagoong Aioli or store-bought mayonnaise
  • 2 teaspoons fresh calamansi juice or lemon juice
  • 1 to 2 teaspoons Green Mango Hot Sauce or store-bought sambal oelek chili paste
  • Salt and pepper, to taste
  • Smoked paprika, for garnish
  •  
  • For the topping:
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon fermented shrimp paste (bagoong)
  • 3 tablespoons panko breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper, to taste

Instructions

  1. Prepare an ice bath in a large bowl. Set aside.

  2. Cover the bottom of a large pot with 1 inch (2.5 cm) of water and place a steamer basket inside. Cover and place over high heat. When the water begins to boil, gently add the eggs to the steamer basket. Cover and steam for 13 minutes.

  3. Transfer the eggs from the pot directly to the ice bath and let stand for 15 minutes. Carefully peel the eggs. Slice each egg in half lengthwise with a sharp knife.

  4. Remove the yolks to a large bowl and set the egg whites aside on a separate platter. Mash the yolks with a fork until they are completely crumbled. Add the aioli, calamansi juice and hot sauce and stir until well combined. Add salt and pepper to taste.

  5. Use a spatula or large spoon to transfer the yolk mixture to a small zip-top bag. Squeeze the mixture into one corner of the bag, then snip the corner off the bag with scissors. Gently squeeze the bag to pipe the filling into the cavity of each egg white. It’s okay to overfill the eggs as necessary so that all of the yolk mixture is used. Sprinkle a pinch of smoked paprika over each egg and set aside.

  6. To make the topping, heat the olive oil in a small nonstick pan over medium-high heat. When the oil begins to shimmer, add the garlic and shrimp paste and cook until the garlic just begins to brown, about 1 minute. Stir in the panko breadcrumbs and continue to cook until golden brown and crispy, about 2 minutes. Remove from heat and transfer the breadcrumb mixture to a medium bowl. Add the chopped parsley to the bowl and toss to combine. Season with salt and pepper to taste. Sprinkle the topping over the eggs and serve immediately.


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