The Tokneneng is one of the classic Filipino street food dishes I was inspired to give my take on and I have to say that another classic, this time of the French variety, was my other inspiration. Both the Devilled Eggs and the Tokneneng I felt were good but would be greater when combined. The level of spiciness can easily be changed to suit your tastes. If you don’t have a piping bag, you can spoon the yolk mixture onto the whites. It shouldn’t be a problem.

Ingredients (serves 4)

4 large eggs, hardboiled
1/2 cup all purpose flour
1 cup cornstarch
1 egg
1 tbsp atsuete powder
1 cup ice
1/4 water
1/2 cup mayonnaise
2 tsps curry powder
2 stalks green onion, minced
Hotsauce, salt, paprika and pepper

Directions

  1. Mix together flour, cornstarch, atsuete, ice, water and uncooked egg. Mix lightly. Let stand.
  2. Cut hardboiled eggs in half and separate yolks and whites.
  3. In a bowl, mix together yolks, mayo, curry powder and season w/ salt, pepper and hot sauce. Place in piping bag.
  4. Dip cooked whites in batter and fry until crispy.5. Pipe the yolk mixture on the fried whites. Garnish with paprika and green onions.
  5. Pipe the yolk mixture on the fried whites. Garnish with paprika and green onions.