Deviled Curried Eggs Food

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 DEVILED EGGS

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.

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 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 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.

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:

• Lay the eggs in the pan and add cold water to cover.
• Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
• When the time is up, transfer the eggs to the bowl of ice cubes and water.
• Chill for 2 minutes while bringing the cooking water to the boil again.
• (This 2 minute chilling shrinks the body of the egg from the shell.) Transfer the eggs to the boiling water, bring to a boil again, and let boil for 10 seconds (this expands the shell from the egg.) Remove eggs, and place back into the ice water.
• *Chillingthe eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15-20 minutes.
• Chilled eggs are easier to peel, as well.
• The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
• Leaving egg whites intact, gently remove yolks.
• In medium bowl, mash yolks with fork; stir in all remaining ingredients.
• Spoon rounded Tbs of the mixture into each egg white half, or pipe mixture with large star tip.
• Cover and refrigerate.
• Remove from refrigerator 30 minutes before serving.
• (Deviled eggs can be made up to 1 day ahead.).

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 DEVILED EGGS

Steps:

• Hard-boil, cool and peel eggs.
• Cut eggs in half lengthwise, and remove yolks to a small separate bowl. Mash well with fork.
• Add mayonnaise, stone-ground mustard, curry powder, parsley, pepper and relish. Blend until smooth.
• Scoop into egg halves. Garnish with Parika if desired.
• Refridgerate until ready to serve.

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.