CURRIED EGGS
Curried eggs make their way onto my salad platters for parties and Christmas. These are a huge family favourite. This recipe was adapted from my mother's good old trusty recipe I remember as a child. To make it easier to peel your hard-boiled eggs, use older eggs and peel while still slightly warm. You can change this recipe into Devilled Eggs by replacing the curry powder and lemon juice with 2 teaspoon apple cider vinegar and 1 teaspoon Dijon mustard. My Egg Mayonnaise recipe is here, or on page 207 of 'The JOYful Table' cookbook.
Time 23m
Yield 12 halves
Number Of Ingredients 7
Steps:
- Remove the egg shells while they are still slightly warm, then halve the eggs lengthwise. Carefully lift out the yolks using a teaspoon. Place the yolks into a small mixing bowl and mash with a fork. Add the remaining ingredients (except the garnish) to the bowl and mix until fluffy. Fill egg whites with the curried yolk mixture. I find it's easier to use 2 teaspoons to fill them, one for scooping up the mixture and the other to push it off with. Curried eggs can be made ahead and stored in an airtight container in the fridge for up to 4 days. Just before serving, sprinkle with a little paprika and parsley.
Nutrition Facts : Serves 12 halves Prep Time
CURRIED EGG SANDWICHES
Delicious curried egg salad sandwiches guaranteed to fill you up.
Provided by xIndustrialLovex
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 27 g, Cholesterol 222.4 mg, Fat 28.9 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 5.3 g, Sodium 704.3 mg, Sugar 3 g
EGG CURRY
A great snack using basic ingredients, perfect scooped up with a piece of naan bread
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Boil the eggs for 8 mins, then cool under cold running water before peeling off the shells. Fry the onion in the oil for about 5 mins, until softened and lightly coloured, then stir in the curry paste and beans. Add 200ml water, then cover and cook for 5 mins. Add the spinach, tomatoes and coconut milk, then bring to a simmer, stirring until the spinach is just wilted. Spoon onto two plates, then halve the eggs and sit them on top. Serve with toasted naan or pittas.
Nutrition Facts : Calories 351 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.38 milligram of sodium
CURRIED EGGS
Hard-boiled eggs are filled with a savory mixture of the egg yolk, curry powder, and mayonnaise to create a wonderful finger food of curried eggs.
Provided by Tom
Categories Appetizer Finger Food Side Dish
Time 10m
Number Of Ingredients 3
Steps:
- Peel the hard-boiled eggs and cut them in half, lengthwise. Remove the yolks and place them in a bowl.
- Add to the egg yolks the curry powder and mayonnaise then combine until smooth. You may need to push lumps of the yolk into the side of the bowl to break them up.
- Refill each egg half with the yolk mixture. This can simply be done by scooping it back in, or you can pipe it in for a fancier finish. If making a bulk version of this, aka doubling or tripling the quantity, piping is much quicker.
- Arrange the filled curried eggs on a serving platter and keep them chilled until needed.
Nutrition Facts : Calories 110 kcal, Carbohydrate 1 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 188 mg, Sodium 92 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CURRIED DEVILED EGGS
This easy curried deviled eggs recipe with Greek yogurt and curry powder is a twist on classic deviled eggs. Perfect appetizer for a crowd!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
- With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water.
- In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt.
- Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside.
- Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
- Fill the hollow egg whites with the curry mixture (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 12), Calories 36 kcal, Carbohydrate 1 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 82 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.
SOUTH AFRICAN CURRIED EGGS
I really love curried eggs when i want something yummy but easy on a hot night (spicy foods go well with steamy days). It saves cooking meat, boiling eggs can be done in the morning before the rest of the day happens
Provided by MarraMamba
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a saucepan and saute onions gently until just browned.
- Remove from heat. In a small bowl, mix curry powder, flour, salt, pepper and sugar into the vinegar. Incorporate curry mixture into onions and stir, slowly adding the water.
- Simmer continuously for 10-15 minutes.
- Taste for seasoning and adjust accordingly. Arrange halved eggs on a warm dish, and spoon on the curry sauce.
Nutrition Facts : Calories 442.8, Fat 28, SaturatedFat 12.3, Cholesterol 590, Sodium 1461.8, Carbohydrate 26.3, Fiber 2.8, Sugar 12.8, Protein 21.2
EASY CURRIED DEVILED EGGS
Curried deviled eggs may become your favorite twist on classic deviled eggs - make them and then watch them fly off the plate at parties.
Provided by Jami Boys
Categories Appetizer
Time 10m
Number Of Ingredients 5
Steps:
- Slice the boiled eggs in half, scoop the yolks into a small bowl and set whites on a plate.
- Add mayonnaise and curry powder to the yolks (start with the smaller amount of curry and increase according to your taste) and mash together well. Add more mayo, if needed and taste to decide if it needs salt.
- Fill egg halves with mixture (I like to fill a small baggie, cut a corner and pipe the filling into the holes - it's easier and a lot less messy than the spoon-and-finger method).
- Sprinkle with paprika and serve.
Nutrition Facts : ServingSize 1 half, Calories 55 kcal, Sugar 1 g, Sodium 46 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 3 g, Cholesterol 94 mg
CURRIED SPINACH, EGGS & CHICKPEAS
Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
- Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.
Nutrition Facts : Calories 469 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
CURRIED DEVILED EGGS
Steps:
- 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
- 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
- 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.
EGG CURRY
This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
- Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g
CURRIED DEVILLED EGGS RECIPE
Curried devilled eggs can be favoured with curry powder, chilli or even mustard. They are the perfect high protein and high fat snack.
Provided by Libby Jenkinson
Categories Lunch Lunch boxes Snacks
Time 11m
Number Of Ingredients 4
Steps:
- Boil the eggs as instructed above, stovetop or pressure cooker.
- Once cold, scoop out the yolks and mix with mayonnaise and curry powder.
- Spoon or pipe the yolk mixture back into the cooked egg white.
- Garnish and enjoy.
Nutrition Facts : ServingSize 1 devilled egg, Calories 118.9 kcal, Carbohydrate 0.7 g, Protein 5.7 g, Fat 10.2 g, Sodium 113.5 mg, Sugar 0.3 g
CREAMY EGG CURRY
It may seem like an unusual combination but this is delicious. Why not try it and see.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
- Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.
Nutrition Facts : Calories 336 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.02 milligram of sodium
CURRIED EGGS ON TOAST
This is a traditional Danish Smorgasbord dish. It is very versatile I sometimes put a layer of steamed spinach in a casserole, leave out the toast,put boiled eggs onto the spinach, pour in the sauce and broil for 5-10 minutes
Provided by Bergy
Categories Breakfast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the carrot and onion in the butter for 15 minutes.
- Use low heat you do not want to brown the veggies.
- Add flour and curry.
- Stir and heat to a smooth paste.
- Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
- Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
- Poach the eggs (or use hard boiled eggs cut in half lengthwise).
- Place eggs on toast and pour over the sauce.
- Garnish with fresh parsley and dust with paprika (optional).
Nutrition Facts : Calories 438, Fat 20.6, SaturatedFat 8.9, Cholesterol 449.1, Sodium 728.3, Carbohydrate 41.7, Fiber 2.7, Sugar 5.4, Protein 20.9
CURRIED EGGS
Serve this easy-to-prepare dish right from the pan: Cut it into wedges, and spoon a little of the piquant sauce over each piece. The garnish of cilantro and chopped chiles adds color and heat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
- Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around skillet. Cover, and cook until egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
CURRY DEVILED EGGS RECIPE
Need a quick, tasty snack? Look no further than these curry deviled eggs. Perfectly cooked hard boiled eggs are filled with a creamy, curry spice mixture, green onion and some fresh lime juice. Curried eggs are sure to be a favourite that you'll want to make again and again.
Provided by Dawn | Girl Heart Food
Time 30m
Number Of Ingredients 13
Steps:
- Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for a minute or so. Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
- Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basket or steamer pot). Cover.
- Reduce heat to a medium boil and cook eggs for about 13 to 15 minutes until they're hard boiled. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
- Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
- Peel the shell from each egg.
- Pat each egg dry of excess moisture with paper towels or a clean tea towel.
- Cut each egg in half lengthwise and gently scoop out the yolks and place the yolks into a bowl, while placing the egg white halves onto a serving platter. I find it helpful to carefully wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
- Mash the yolks to your desired consistency with a fork.
- Then add mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and cayenne pepper. At this point you can mash everything together or for a super smooth (and fluffy) consistency, place the yolk mixture in a small food processor and blend.
- Once the yolks are at your desired consistency, stir in bell pepper and green onion with a spoon (don't use the processor for this).
- Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the egg whites.
- Garnish, if desired, with a sprinkling of cayenne pepper, green onion, cilantro and chili pepper. Serve and enjoy!Note: Keep chilled and store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.
CURRIED EGG SALAD WITH PICKLED BEETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.
- Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.
- Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.
Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 473 milligrams, Sodium 903 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 20 grams, Sugar 11 grams
CURRIED CHERVIL EGGS
Steps:
- Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Mash the yolks thoroughly with a fork.
- Heat the butter in a small skillet and add the curry powder, stirring frequently. Cook over low heat for several minutes until very fragrant. (Curry, like cumin, requires heat to release the full intensity of its flavor. In uncooked recipes like this one, the extra time to toast the curry powder makes an incredible difference in the final flavor.)
- Add the curry powder with the remaining ingredients and mix thoroughly. Using a spoon or a pastry bag, fill the egg whites with the mixture. Garnish and refrigerate until serving.
CURRIED DEVILED EGGS
Steps:
- Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
- Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
- Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
- Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
- Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
CURRIED EGGS
I had forgotten about this recipe and came across it again today. I remember the family liking this dish so I am about to start making it again. This is a great recipe if you have fresh eggs to use up!
Provided by Tisme
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut shelled eggs in half.
- Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
- Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
- Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream).
- Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
- Serve.
- TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.
Nutrition Facts : Calories 301.7, Fat 20.4, SaturatedFat 10.1, Cholesterol 227.8, Sodium 675.2, Carbohydrate 16.8, Fiber 1.8, Sugar 1.1, Protein 13.9
CURRIED EGG SALAD
Provided by Food Network Kitchen
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- In a large bowl mash eggs with a fork. Stir in diced celery and red pepper. In a separate bowl mix together the mustard, mayonnaise, roasted garlic, curry powder, salt and pepper. Add dressing to eggs, mix well. Mound 1/2 of mixture to make each sandwich on 1/3 of ciabatta.
CURRIED DEVILED EGGS
Steps:
- Put the eggs in a large pot and just cover with water. Put on high heat and bring to a boil.
- Peel the eggs and cut them in half. Remove the yolks gently and put them in a bowl.
- Add the mayonnaise, dijon, cayenne, curry and salt and mash with a fork until smooth.
- Fill a pastry bag (or a ziplock with a corner snipped off) with the egg yolk mixture and pipe it into the egg halves.
- Sprinkle with paprika and the onion pieces and serve chilled.
Nutrition Facts : Calories 54 kcal, Sugar 1 g, Sodium 55 mg, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 3 g, Cholesterol 94 mg, ServingSize 1 serving
CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by mersaydees
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in 12-inch skillet over medium heat. Add onion and saute until soft but not browned.
- Add flour, curry powder, and a little salt; stir over low heat until mixture forms smooth paste.
- Add stock gradually; stir until boiling.
- Add apple and Worcestershire sauce; cover.
- Simmer gently 15 to 20 minutes.
- Add eggs; heat through.
- Place rice on large platter; arrange eggs and sauce on top.
- Crisscross pimiento strips over egg.
- Serve with chutney.
Nutrition Facts : Calories 319.8, Fat 12.7, SaturatedFat 2.6, Cholesterol 212, Sodium 105.9, Carbohydrate 42, Fiber 2.6, Sugar 7.7, Protein 9.5
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- Put the eggs in a large saucepan of cold water and bring to a vigorous boil. Cover, remove from the heat and let stand for 10 minutes. Drain the eggs and cool under running water, shaking the pan to lightly crack the shells. Transfer the eggs to a bowl of ice water and let stand until completely cold, about 15 minutes.
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