# What You 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 or tamari if desired)
05 - 1 teaspoon sriracha (adjust to taste)
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon honey
08 - 1/2 teaspoon freshly grated ginger
09 - 1/4 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 - 1/2 teaspoon granulated sugar
16 - Pinch of salt
→ Garnish
17 - Crushed roasted peanuts, for sprinkling
18 - Fresh cilantro leaves, for garnish
19 - Extra sriracha, optional
# Steps:
01 - Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover the pan and remove it from the heat. Let stand for 10 to 12 minutes.
02 - Drain the hot water and transfer eggs to an ice bath to stop cooking and cool completely. Once cool, gently tap and peel the shells, then halve each egg lengthwise.
03 - Carefully remove yolks to a medium bowl and arrange the egg white halves on a serving platter.
04 - Add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger and garlic powder to the yolks. Mash and stir until smooth and well combined. Season with salt and pepper to taste.
05 - Spoon or pipe the peanut mixture into the cavity of each egg white half, dividing evenly among the 12 halves.
06 - In a small bowl, stir together diced cucumber, chopped cilantro, red onion, rice vinegar, sugar and a pinch of salt until the sugar dissolves.
07 - Place a small spoonful of the cucumber relish atop each filled egg half.
08 - Sprinkle with crushed peanuts and garnish with cilantro leaves. Drizzle extra sriracha if desired. Chill briefly before serving.
