May 17, 2020

Banh Mi Deviled Eggs

These banh mi deviled eggs are reminiscent of the banh mi sandwich sold by Vietnamese sandwich vendors.

Banh Mi Deviled Eggs on a platter





These deviled eggs take the elements of a banh mi sandwich: liver pâté, daikon and carrot pickles, cilantro, cucumber, mayonnaise, and chile sauce and pack them into a tasty little appetizer.

Clearly, I love banh mi. I have four banh mi inspired recipes on this site, including this caramel shrimp banh mi, this Maggi steak banh mi, this banh mi burger, and even homemade banh mi rolls.


Banh Mi Deviled Eggs with a pickle





What are banh mi?


Banh mi are Viet sandwiches that evolved from the French snack of baguette slices spread with pâté. The French occupied Vietnam from 1883 to 1954, and introduced baguettes. The bread became known as banh mi, which means bread from wheat. It became a common snack, smeared with liver pâté.

Eventually, street vendors started making banh mi, adding local flavors such as pickles, cucumbers, cilantro, and chiles (Source: The Banh Mi Handbook).

Banh Mi Deviled Eggs with pate





These banh mi deviled eggs are a wonderful twist on the banh mi. To make these deviled eggs, you mix some chicken liver pâté with a traditional deviled egg mixture, and then garnish it with mini daikon radish and carrot pickle, cucumber, cilantro, and Sriracha.

The recipe for the chicken liver pâté will give you more than you will need for these deviled eggs, but you can't have too much pâté! Serve the leftovers with crackers or sliced baguettes. You can also wrap up and freeze the leftover pâté for later. You could also use store bought pate if you prefer.

Pretty much all banh mi sandwiches include some kind of pickle, mostly daikon radish and carrot pickle. For these deviled eggs, you make a mini version by julienning the radish and carrots and brining them in a mixture of vinegar, garlic, salt, and sugar.


daikon and carrot pickle in a jar





Once you have your pickle and your pâté, hard boil your eggs. This time I tried steaming them and absolutely loved the method. Every single egg peeled easily with zero green on the yolks.

While you can smash the egg yolks with a fork or potato masher, I like to push them through a strainer for absolutely zero lumps. Plus, this step makes the filling extra fluffy.


egg yolks for deviled eggs run through a sieve





Once you combine the pâté and the egg yolk mixture, stuff it into a piping bag to pipe into the egg whites.

deviled egg mixture in a piping bag





Finally, garnish the eggs with the pickled carrots and daikon radish, along with some julienned cucumber, a cilantro leaf, and a dab of Sriracha sauce.

The flavors of these deviled eggs are so bright and fresh. They are the perfect combination of savory, sour, acid, and sweet. I could pretty much make a dinner out of these eggs.


deviled eggs with pickles





The theme this week for the From Our Dinner Table Group is Delicious Deviled Eggs. Check out everyone's creative recipes for deviled eggs!






We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!



Banh Mi Deviled Eggs with pickled daikon radish and carrots garnished with cucumber, cilantro, and Sriracha





Banh Mi Deviled Eggs





Banh Mi Deviled Eggs


Banh Mi Deviled Eggs
Yield: 12 servings
Author:
Banh Mi Deviled Eggs with pickled daikon radish and carrots garnished with cucumber, cilantro, and Sriracha

Ingredients:

For the Pickle
  • 2 carrots
  • 1/2 small daikon radish
  • 2 cloves garlic, crushed
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 cup white vinegar
For the Pâté
  • 1/4 pound chicken livers
  • 1/2 cup milk
  • 1/2 cup white wine
  • 1/4 onion, chopped
  • 1 clove garlic, quartered
  • 2 tablespoons butter, softened
  • 1 1/2 teaspoons fish sauce
For the Garnishes
  • 1/4 cucumber, julienned
  • Cilantro leaves
  • Sriracha
For the Deviled Eggs
  • 7 hardboiled eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon whole grain mustard
  • scant 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 1/4 cup of the chicken liver pâté
  • The pickles and garnishes

Instructions:

To Make the Pickle
  1. Cut thin strips of the carrots and daikon radish, about 1 1/2 to 2 inches long. 
  2. Place the carrots and radishes in a jar with the garlic. 
  3. In a microwave safe measuring cup, add the salt, sugar, and vinegar, and microwave for about 2 minutes. 
  4. Pour the mixture over the carrots and radish. 
  5. Let sit for one hour and then refrigerate for at least an hour. 
To Make the Pâté
  1. Rinse the livers in water and then place them in a bowl. Pour the milk over the livers, cover, and refrigerate for one to 24 hours. 
  2. Remove the livers and discard the milk. 
  3. Add the livers to a saucepan, along with the wine, onion, and garlic. Simmer for 15 minutes. 
  4. Remove the pan from the heat and cool. Strain out the liquid and place the liver, onions, and garlic into a mini food processor and process until smooth. Add the butter and fish sauce and continue to process until fully combined and smooth. 
To Make the Deviled Eggs
  1. Slice the boiled eggs in half, lengthwise, and remove the yolks. Discard the white of one egg. Set the rest of the whites, cut side up, on a platter.
  2. Run the egg yolks through a sieve into a bowl. Add the mayonnaise, olive oil, lemon juice, mustards, cayenne pepper, salt, and pepper, and mix thoroughly.
  3. Add 1/4 cup of the chicken liver pâté and mix thoroughly. 
  4. Spoon the mixture into a pastry bag (or a plastic sandwich bag with the corner cut off), and pipe into the egg whites.
  5. Gently press a piece of pickled carrot, pickled daikon, julienned cucumber, a cilantro leaf, and a dab of Sriracha on top. 
  6. Serve immediately or refrigerate for up to 24 hours. 
Calories
89.00
Fat (grams)
4.33
Sat. Fat (grams)
1.36
Carbs (grams)
1.74
Fiber (grams)
0.23
Net carbs
1.51
Sugar (grams)
0.58
Protein (grams)
9.85
Sodium (milligrams)
127.28
Cholesterol (grams)
222.97
eggs, deviled eggs, banh mi
Appetizer
Vietnamese
Did you make this recipe?
Tag @KarensKitchenStories on instagram and hashtag it #KarensKitchenStories
Created using The Recipes Generator

Inspired by Stuffed: The Ultimate Comfort Food Cookbook

How to stay up to date with Karen's Kitchen Stories? 


Check out my recipe index for more amazing recipes.

Be sure to follow me on Facebook. Do you like taking photos of the food you make? You can also join my Facebook food photo sharing group (you don't have to be a blogger).

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.

Finally, please follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.





7 comments:

  1. I never had banh mi it sounds like it would make great deviled eggs!

    ReplyDelete
    Replies
    1. You definitely need to try the sandwiches if you like pickled veggies.

      Delete
  2. I worked in Little Saigon and at least once a week someone would head to Lee's Sandwiches and bring back banh mi for everyone. One of my absolute favorite sandwiches from the bread with a smear of mayo to the do chua (carrot diakon pickle) on top. Making them into deviled eggs is inspired! And your presentation is gorgeous as always.

    ReplyDelete
    Replies
    1. Thank you so much! I love Lee's! Have you tried LInda's sandwiches? They are wonderful too.

      Delete
  3. Wow these sound sensational! What an impressive deviled egg recipe!

    ReplyDelete
  4. What a unique variation! And they are so pretty!

    ReplyDelete

I would love to hear from you!