Pho Deviled Eggs (a Le Couteaux Trois recipe)

Pho Deviled Eggs

Photo: Sarah Bjorklund. Used by permission.

One of my new all-time favorite appetizers, and a big hit at last week’s pop-up dinner fundraiser.

Pho-bo Deviled Eggs

Chef Perry Perkins

4 eggs, hard boiled and peeled2 cups strong pho bo (beef) stock, instant* or homemade
1/4 cup Best Foods mayo
1 tsp ground cilantro
1 tsp ground Thai basil
1/2 tsp ground ginger
2 tsp. lime juice
1/2 tsp. each: sea salt & black pepper


1/4 cup Fresh cilantro, chilled and chopped
1/4 cup Fresh Thai basil, chilled and chopped
1/4 cup Fresh mung bean sprouts, chilled
2 tsp. minced jalapeno (optional)


Boil and peel eggs. Shock in ice water, peel.

Place peeled eggs in a container, cover with Pho stock. Refrigerate 1-3 weeks in the fridge. (The longer, the stronger) I did 3 weeks.

Split eggs and carefully remove the yolks. Set the white (well, brown) halves aside.

Mix all other yolks, mayo, ground cilantro, ground basil, ground ginger, lime juice, salt and pepper in a bowl, and whip with an electric mixer, adding additional mayo (if needed) until the mixture is smooth and creamy.

Toss all topping ingredients together in a chilled bowl.

Spoon or pipe egg mixture into halved whites, top with 1/4 cup of the mixed toppings, and serve.

Number of Servings: 4

*For instant pho bo stock, use 1/2 of the amount of water listed in the pkg. direction. Instant or canned Pho base is available at most Asian groceries.

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