CURRY STUFFED EGGS (CURRIED DEVILED EGGS)
These stuffed eggs are so good that I can only make them under supervision, or else I eat them all before it's time to serve them! A very quick and easy appetiser, which always goes down well at a buffet.
Provided by Syrinx
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Hard-boil and peel the eggs, then slice in half length-ways.
- Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
- Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
- Try not to eat them all before the guests arrive! :-).
CURRIED STUFFED EGGS
Categories Egg No-Cook Quick & Easy Mayonnaise Lime Curry Chill Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 10
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
- Just before serving, garnish eggs.
CURRY STUFFED EGGS
A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray's Big Orange Book!
Provided by Sharon123
Categories Asian
Time 20m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled egg whites upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
- Break the egg yolks up a little bit using a frok. Add the ginger, scallions, garlic, curry powder, mayonnaise and salt and pepper. Mash until smooth and adjust the seasonings if necessary.
- Fill the egg whites, overstuffing them a little. Garnish the eggs with the red bell pepper and cilantro. Enjoy!
Nutrition Facts : Calories 95.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 187.5, Sodium 89, Carbohydrate 2.1, Fiber 0.3, Sugar 0.9, Protein 6.5
CURRIED STUFFED EGGS
This is a recipe I got from a dear friend while she was on the Atkins diet. I just fell in love with the flavor. I now make them as an appetizer for Thanksgiving every year. I never make the old mayo mixture anymore. I hope you enjoy!
Provided by teresas
Categories Potluck
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the eggs in half, remove the yolks and place them in a bowl.
- Reserve the whites.
- Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
- Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
- Serve immediately or store, covered in the refrigerator for up to 1 day.
Nutrition Facts : Calories 187.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 374.9, Sodium 204.9, Carbohydrate 3.3, Fiber 0.3, Sugar 1.6, Protein 12.8
CURRY STUFFED EGGS
Make and share this Curry Stuffed Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Potluck
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise.
- Remove yolks and place in a bowl; set whites aside.
- Add mayonnaise, sour cream, curry, cayenne, chutney and salt to bowl with yolks; blend until smooth with an electric mixer.
- Spoon or pipe yolk mixture into egg whites.
- Sprinkle lightly with paprika.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 56.6, Fat 4.2, SaturatedFat 1.2, Cholesterol 107.6, Sodium 57.9, Carbohydrate 1.3, Sugar 0.5, Protein 3.2
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