Curry Stuffed Eggs Curried Deviled Eggs Food

CURRIED DEVILED EGGS

Steps:

• Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• Stir in mayonnaise, lemon juice, curry powder, mustard, salt and pepper until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
• Refrigerate 1 hour or until ready to serve.

DEVILED EGGS WITH CURRY

Steps:

• Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley. (Can be prepared 8 hours ahead. Cover and refrigerate.) Garnish eggs with Niçois olives, if desired, and serve.

CURRY STUFFED EGGS (CURRIED DEVILED EGGS)

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 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.

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.

DEVILED EGGS WITH CURRY

Steps:

• Cut hard-boiled eggs lengthwise in half.
• Scoop the yolks into medium bowl and mash with fork.
• Add mayo, green onion and curry powder and mix well.
• Season mixture to taste with salt and pepper.
• You can either spoon the mix into the egg halves or like I did, pipe them with a star tip for a very nice presentation.
• Can be made 8 hours ahead, kept covered and refrigerated.

SLIM CURRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, hummus, curry powder, salt, pepper and cayenne. Stuff or pipe into egg whites. If desired, garnish with toasted pine nuts, cayenne pepper and additional curry powder. Chill until serving.

CURRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks to bowl. Add chutney to yolks. Mash together.
• Stuff egg white cavities with yolk-chutney mixture.
• In a small bowl, mix mayo, curry powder, and soy sauce.
• Spoon or pipe sauce over each egg half.

CURRIED STUFFED EGGS

Steps:

• Cut the eggs in half lengthwise.
• Remove the yolks and put them through a sieve into a mixing bowl.
• Add the curry paste and blend until smooth. Add the chutney and pine nuts and blend. Fill the center of each egg white half, using a spoon or a pastry bag outfitted with a pastry tube.

CURRY STUFFED EGGS

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!

KIMBERLY'S CURRIED DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

CURRIED STUFFED EGGS

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.