# What You'll Need:
→ Peanut filling
02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1 1/2 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 - 1/2 teaspoon finely grated fresh ginger
09 - 1/4 teaspoon garlic powder
10 - Salt and freshly ground black pepper, to taste
→ Cucumber relish
11 - 1/3 cup finely diced seedless cucumber
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 - 2 tablespoons crushed roasted peanuts
18 - Fresh cilantro leaves, for garnish
19 - Extra sriracha, for drizzling (optional)
# Step-by-Step Guide:
01 - Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then remove from heat, cover, and let stand for 10 to 12 minutes.
02 - Drain the hot water and immediately transfer eggs to an ice bath to cool for at least 5 minutes. Gently crack and peel the shells, then slice each egg in half lengthwise.
03 - Carefully remove yolks into a medium bowl and arrange the egg whites on a serving platter, reserving the whites for filling.
04 - To the bowl with yolks add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger and garlic powder. Mash and whisk until smooth and emulsified; season with salt and pepper.
05 - In a small bowl combine diced cucumber, chopped cilantro, red onion, rice vinegar, sugar and a pinch of salt. Stir to combine and taste-adjust seasoning.
06 - Transfer the peanut yolk mixture to a piping bag or spoon and fill each egg white half evenly with the mixture.
07 - Place a small spoonful of cucumber relish on each filled half, then sprinkle with crushed peanuts and finish with cilantro leaves and a light drizzle of sriracha if desired.
08 - Refrigerate for at least 15 minutes to meld flavors, then serve chilled as an appetizer.
