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

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.

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).

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.

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.

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

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.

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

• Bacon Chipotle Deviled Eggs by Palatable Pastime
• Deviled Egg Macaroni Salad by Making Miracles
• Air Fried Deviled Eggs by That Recipe
• Southwestern Deviled Eggs by Art of Natural Living
• Tuna Salad Deviled Eggs by Cindy's Recipes and Writings

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

Banh Mi Deviled Eggs

Yield: 12 servings

Author: Karen Kerr

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

https://www.karenskitchenstories.com/2020/05/banh-mi-deviled-eggs.html

Karen's Kitchen Stories

eggs, deviled eggs, banh mi

Appetizer

Vietnamese

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