A version of deviled eggs with all of the characteristic Thai flavors — sweet, sour, salty, and spicy — these eggs make a delightful addition to a picnic basket, a summer barbecue, or as a quick snack.
Salt-Cured Eggs
6 cups water
1½ cups salt
1 dozen eggs
Combine the water and the salt in a large saucepan and bring to a boil over high heat. Remove from heat and let cool to room temperature.
Carefully place the eggs in a container. Pour the salt water over the eggs and seal the container tightly. Place the container in the refrigerator and let the eggs cure for at least 1 month.
To serve, hard-boil the eggs, let cool to room temperature, then peel, slice, and enjoy.