Guilt And Yoke Free Curried Deviled Eggs Food

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.

GUILT- AND YOKE-FREE CURRIED DEVILED EGGS

Steps:

• Pour Egg Beaters or liquid egg whites into a non-stick skillet, season with onion powder and Mrs. Dash seasoning and cook over medium heat until whites are set, about 10 minutes.
• Remove from pan and roughly chop in food processor.
• Combine mayonnaise, curry paste and lemon juice and stir until well-blended. Add to the chopped egg whites and process until smooth.
• Spoon mixture into a sandwich-sized zip lock baggie, remove as much air as possible and seal the top. Cut a 1/2-inch sized corner from the bottom of the baggie to use as a pastry bag. You could also make a cone out of waxed paper and snip the bottom tip of that, but this is my favorite method.
• Squeeze portions of "yoke" mixture into hard-boiled egg white halves. Garnish with paprika and chopped cilantro.

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:

• 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.