Green Curry Deviled Eggs

Ingredients

• 6 tablespoons unrefined virgin coconut oil (such as Dr. Bronner’s), divided
• 1 cup loosely packed fresh cilantro leaves, finely chopped
• 1 cup thinly sliced scallions (from 1 medium bunch)
• 2 teaspoons finely chopped garlic (from 2 medium garlic cloves)
• 2 teaspoons green curry paste (such as Mae Ploy) (see Note)
• 6 hard-cooked eggs, peeled
• 1 tablespoon fresh lime juice
• 1/2 teaspoon fish sauce
• 1/4 cup puffed rice cereal (such as Arrowhead Mills)
• 1 teaspoon finely chopped peeled fresh ginger (about 1 [1/2-inch] piece)
• 1 teaspoon thinly sliced serrano chile
• 1/2 teaspoon ground turmeric
• Kosher salt, to taste

Steps

1. Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium. Add cilantro, scallions, and garlic; cook, stirring often, until scallions are softened, about 3 minutes. Add curry paste; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; transfer mixture to a food processor. Add 3 tablespoons coconut oil to skillet, and stir until melted. Pour melted oil into curry paste mixture in food processor. Wipe skillet clean, and set aside.
2. Halve eggs lengthwise. Keeping white halves intact, remove yolks. Set aside egg whites. Add yolks, lime juice, and fish sauce to mixture in food processor. Process until smooth and creamy, 2 to 3 minutes, stopping to scrape down sides as needed. Spoon or pipe yolk mixture evenly into egg white halves (about 1 tablespoon each). Set aside.
3. Chop puffed rice into coarse crumbs; set aside. Melt remaining 2 tablespoons coconut oil in skillet over medium. Add ginger and serrano chile; cook, stirring constantly, until fragrant and sizzling, about 1 minute. Stir in turmeric, and let sizzle, stirring constantly, for a few seconds. Remove from heat, and stir in puffed rice until oil mixture is absorbed. Transfer mixture to a small bowl, and season with salt to taste. Top eggs evenly with puffed rice mixture, pressing to adhere. Serve immediately.