# What You'll Need:
→ Peanut filling
02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1.5 teaspoons soy sauce (substitute tamari for gluten-free)
05 - 1 teaspoon sriracha (adjust to taste)
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon honey
08 - 0.5 teaspoon grated fresh ginger
09 - 0.25 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 - 0.5 teaspoon granulated sugar
16 - Pinch of salt
→ Garnish
17 - Crushed roasted peanuts
18 - Fresh cilantro leaves
19 - Extra sriracha, optional
# How To Make It:
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, remove the pan from heat, cover with a lid and let stand for 10–12 minutes.
02 - Drain the hot water and transfer eggs to an ice bath until fully cooled. Gently tap and peel the shells, then slice each egg in half lengthwise.
03 - Remove yolks and place the egg white halves on a serving platter, keeping the cavities intact for filling.
04 - Combine the yolks with peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger and garlic powder. Mash and whisk until smooth and creamy. Season with salt and pepper to taste.
05 - Transfer the peanut mixture to a spoon or piping bag and evenly fill the cavities of the egg white halves.
06 - In a small bowl, mix the diced cucumber, chopped cilantro, red onion, rice vinegar, sugar and a pinch of salt until well combined.
07 - Spoon a small amount of cucumber relish onto each filled egg, then sprinkle with crushed peanuts and top with cilantro leaves. Add a light drizzle of sriracha if desired.
08 - Refrigerate the assembled halves for at least 10 minutes to meld flavors. Serve chilled as an appetizer.
