Heavenly is probably the wrong word for Dorothy’s Asian Sambal Deviled Eggs, but that’s really what you get with every bite into this delicious dish. Every bite in these cheeky eggs explodes into a whirlwind of flavours.
Dorothy admits that she never liked hard boiled eggs but with these Deviled Eggs it is a case of once you start you cannot stop.
Coupled with an amazing sambal belachan recipe – these Deviled Eggs are definitely here to stay!
“Once I had one, I couldn’t stop and had three!” – Dorothy
No empty promises here – try it for yourself or order a serving from Dorothy and you’ll definitely be begging for more!
Full recipe below – enjoy!
Preparation Time: 5 mins | Cook Time: 20mins | Total Time: 25mins
No. of servings: 6 pax
- 6 eggs （6鸡蛋）
- 1 small shallot, diced （1葱头，切丁）
- 1 stalk spring onion, minced（1束葱花,切碎 ）
- 1 tbsp mayonnaise (1汤匙奶黄酱)
- 1-2 tbsp homemade Sambal belachan （1-2汤匙自制三巴峇拉煎辣椒酱）
- 1 tsp fish sauce (1茶匙鱼露)
- ½ tsp Paprika (1/2茶匙辣椒粉)
- Coriander, garnish (芫茜,点缀)
Ingredient for Sambal Balachan （自制三巴峇拉煎辣椒酱材料）
- 15 red chillies, deseeded （15个红辣椒，去籽）
- 8 dried chillies, deseed and soak in hot water （8个辣椒干，去籽，用热水浸泡）
- 5 shallots （5葱头）
- 3 cloves garlic （3瓣大蒜）50g belacan （50克峇拉煎）2-3 tbsp cooking oil （2-3汤匙油）2-3 tbsp palm sugar （2汤匙椰糖）
Step 1: Cook the hard boil egg （煮熟鸡蛋）
In a saucepan, heat 800ml water. Once the water boils, add in eggs. Cook for 10 mins. （在锅里，热800毫升的水。一旦水沸腾，加入鸡蛋。烹煮10分钟。）
Step 2: Make Sambal Balachan while waiting for the egg to be cooked （准备三巴峇拉煎辣椒酱）
In a heated pan without oil, breakup the belachan using the spatula and toast it for about 2 mins till aromatic.
In a pan with heated oil, add in shallots, garlic and stir-fry for about 2-3 mins. Add in red chillies and dried chillies. Stir-fry for another 2-3 mins. Transfer into a food processor and blend it finely.
Pour in belachan and sugar, mix well.
（在热锅中，使用炒菜铲将峇拉煎切碎。翻炒约2分钟至到释放香味。 在锅里热油，加入葱头，大蒜，炒约2-3分钟。加入红辣椒和干辣椒。再翻炒2-3分钟。熄火，把辣椒倒入多功能切碎机，搅拌均匀。 将峇拉煎和椰糖倒入辣椒酱里，混合均匀。）
Step 3: Egg is cooked, prepare the filling （鸡蛋煮熟，准备馅料）
Deshell and cut the eggs in half neatly. Scoop the yolks into a mixing bowl. Set aside the egg white.
In the mixing bowl, add in spring onion, mayonnaise, sambal belachan, paprika and fish sauce, mash thoroughly with a fork, mix well.
Step 4: Prepare to serve （上菜咯！）
Spoon the mixture into the whites. Garnish each egg with coriander leaves and sprinkle some paprika on top.
Arrange on a plate and serve immediately.
Recipe adapted from Dorothy Yeng @ Serangoon
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