Pumpkin Deviled Eggs: 6 Eggs 2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise 2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand) 1 Teaspoon ketchup  ½ Teaspoon paprika plus more to sprinkle ½ Teaspoon spicy mustard ¼ Teaspoon Sriracha or other red chilli sauce Salt to taste  For the pumpkin look - Paprika 1 Spring/green onion

Pumpkin Deviled Eggs: 6 Eggs 2 Tablespoons thick coconut milk, cold(not low fat) or mayonnaise 2 Teaspoons Thai Curry paste (we used the Thai Kitchen brand) 1 Teaspoon ketchup ½ Teaspoon paprika plus more to sprinkle ½ Teaspoon spicy mustard ¼ Teaspoon Sriracha or other red chilli sauce Salt to taste For the pumpkin look - Paprika 1 Spring/green onion

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