# What You'll Need:
→ Peanut filling
02 - 3 tablespoons creamy peanut butter
03 - 1 tablespoon mayonnaise
04 - 1 1/2 teaspoons soy sauce (use gluten-free tamari if avoiding gluten)
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 seedless cucumber
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
18 - Fresh cilantro leaves
19 - Extra sriracha, for drizzling (optional)
# Directions:
01 - Place eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat and let stand for 10 to 12 minutes.
02 - Drain hot water and transfer eggs to an ice water bath to cool for at least 5 minutes. Peel the eggs, wiping away any shell fragments.
03 - Slice each egg lengthwise and gently remove yolks to a mixing bowl. Arrange the egg white halves on a serving platter, keeping cavities intact.
04 - To the bowl with yolks add peanut butter, mayonnaise, soy sauce, sriracha, lime juice, honey, grated ginger and garlic powder. Mash and whisk until smooth and glossy; season with salt and pepper to taste.
05 - Transfer the peanut mixture to a piping bag or use a spoon to portion the filling into each egg white cavity, smoothing or piping to finish.
06 - Combine diced cucumber, chopped cilantro, red onion, rice vinegar, sugar and a pinch of salt in a small bowl; stir gently and taste-adjust for brightness and seasoning.
07 - Spoon a small amount of cucumber relish onto each filled half. Sprinkle with crushed peanuts, add cilantro leaves and drizzle a little sriracha if desired.
08 - Refrigerate for at least 15 minutes to meld flavors, then serve chilled as an appetizer.
