Palabok Deviled Eggs

Looking for a unique deviled egg recipe to wow your guests this holiday season? These Palabok Deviled Eggs take inspiration from the beloved Filipino noodle dish Pancit Palabok, a vibrant plate of rice noodles topped with shrimp, chicharron, and hard-boiled eggs. This bite-sized version captures all that savory, umami-packed flavor in one perfect party appetizer.

Palabok is known for its bright orange sauce, made with annatto, fish sauce, and garlic, then topped with shrimp, crushed chicharron, and sliced boiled eggs. For this recipe, we skip the noodles and reimagine it as a Filipino fusion deviled egg that’s creamy, tangy, and packed with texture.

Think of it as pancit palabok meets deviled eggs—a fun and flavorful mashup perfect for holiday parties, potlucks, or your next Filipino feast.

Ingredients

6 hard-boiled eggs, peeled and sliced in half

¼ cup mayonnaise

1 teaspoon fish sauce

1 teaspoon calamansi juice (or lime/lemon juice)

1 teaspoon annatto powder

½ teaspoon garlic powder

½ teaspoon white pepper

Cooked cocktail shrimp (for topping)

Crushed chicharron (pork rinds)

Chopped chives (for garnish)

1. Boil eggs for 12 minutes, then transfer them to an ice bath to cool. Once peeled, slice each egg in half and gently scoop out the yolks into a bowl.

2. Mash the yolks with mayo, fish sauce, calamansi juice, annatto powder, garlic powder, and white pepper until smooth and creamy. Taste and adjust seasoning to your liking.

3. Pipe or spoon the mixture into the egg white halves.

4. Add a cocktail shrimp, sprinkle with crushed chicharron, and garnish with chives for that signature palabok touch.

Easy to make but looks impressive on any appetizer table