Thai Deviled Eggs

12 Eggs
1/4 cup Peanut butter
3/4 tsp Salt
1 Tbs Sugar
2 tsp Rice vinegar
1/2 tsp Chili powder
1/2 tsp Cayenne pepper
1/4 tsp Paprika
1/2 tsp Freshly grated ginger
3 Tbs Coconut milk
Crushed peanuts and extra chili powder for garnish

1. Boil the eggs in a pot full of water for 9 minutes. Drain the eggs from the water and submerge in cold water to bring them down to room temperature.

2. Peel the shells from all of the eggs and split them in half. Scoop out the yolks from the egg whites.

3. Combine the yolks, peanut butter, salt, sugar, vinegar, and spices in a food processor and blend until smooth.

4. Slowly add your liquid until the filling takes on the texture of a mousse. Either scoop the filling directly into the egg whites or use a pastry bag to squeeze them in.

5. Garnish with peanuts and/or chili powder. Serve at room temperature.

Servings: 12