# Ingredient List:
→ Peanut filling
02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1½ teaspoons soy sauce (use gluten-free soy sauce if required)
05 - 1 teaspoon sriracha (adjust to taste)
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon honey
08 - ½ teaspoon finely grated fresh ginger
09 - ¼ teaspoon garlic powder
10 - Salt and freshly ground black pepper, to taste
→ Cucumber relish
11 - 1/3 cup finely diced cucumber, seeds removed
12 - 2 tablespoons finely chopped fresh cilantro
13 - 1 tablespoon finely chopped red onion
14 - 1 teaspoon rice vinegar
15 - 1/2 teaspoon granulated sugar
16 - Pinch of salt
→ Garnish
17 - Crushed roasted peanuts, for topping
18 - Fresh cilantro leaves, for garnish
19 - Extra sriracha, optional
# Directions:
01 - Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes.
02 - Drain the hot water and transfer eggs to an ice bath to stop cooking. Once cooled, gently crack and peel the shells, then pat the eggs dry.
03 - Slice each egg lengthwise and carefully remove yolks, placing yolks in a mixing bowl. Arrange the egg white halves on a serving platter.
04 - Add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger, and garlic powder to the bowl with yolks. Mash and whisk until a smooth, spreadable paste forms. Season to taste with salt and pepper.
05 - Spoon or pipe the peanut yolk mixture into the cavity of each egg white half, smoothing or shaping as desired.
06 - In a small bowl combine the diced cucumber, chopped cilantro, red onion, rice vinegar, sugar, and a pinch of salt. Stir gently to combine and adjust seasoning.
07 - Top each filled half with a small spoonful of cucumber relish. Finish with crushed peanuts, a cilantro leaf, and a light drizzle of sriracha if desired. Chill briefly before serving.
