GARAM MASALA DEVILED EGGS
Provided by Kristine Kidd
Categories Egg Appetizer Easter Fourth of July Super Bowl Vegetarian Quick & Easy Low Cal Halloween Wedding Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 7
Steps:
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.
- Spoon yolk mixture into whites. Top generously with chopped radishes . (Can be made 4 hours ahead. Cover loosely and refrigerate.)
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.
MANGO CURRY DEVILED EGGS
I love trying out unique types of deviled and stuffed eggs. This came about as a result of combining favorite flavors from other deviled egg recipes sampled. A note on curry powder - curry powders vary from brand to brand in intensity and blends of flavor. Consequently, you will want to adjust that ingredient to taste in order to obtain the flavor you like. I use a very strong one from the local Asian market.
Provided by Starrynews
Categories < 30 Mins
Time 20m
Yield 12 egg halves
Number Of Ingredients 6
Steps:
- Scoop yolks into a bowl and mash with fork until powdery.
- Add mayonnaise, mango chutney, green onion, curry powder, and cayenne pepper, and mix well.
- Spoon or pipe filling into egg white halves.
Nutrition Facts : Calories 58.7, Fat 4.3, SaturatedFat 1.1, Cholesterol 94.5, Sodium 66, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 3.2
KIMBERLY'S CURRIED DEVILED EGGS
This is a deviled egg recipe that was inspired by an Amish egg salad recipe.
Provided by Kimberly
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 1.2 g, Cholesterol 94.2 mg, Fat 6.2 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 130.5 mg, Sugar 0.7 g
DEVILED EGGS WITH CURRY
Categories Egg Appetizer Cocktail Party Picnic Low Carb Quick & Easy Mayonnaise Summer Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
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 DEVILED EGGS WITH CILANTRO
I haven't tried this recipe but it sounds good. Due to feedback, I have reduced the amount of salt in this recipe from 1/2 tsp to 1/4 tsp.
Provided by beckas
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the eggs in half lengthwise and remove the yolks.
- Smash the yolks with a fork and combine them with the rest of the ingredients Fill the egg whites with the curry mixture.
Nutrition Facts : Calories 103, Fat 7.3, SaturatedFat 1.9, Cholesterol 187.9, Sodium 178.4, Carbohydrate 2.6, Fiber 0.4, Sugar 1, Protein 6.5
CURRIED DEVILED EGGS
Lots of flavor. These deviled eggs will be any potluck hit.
Provided by Kris10 in CA
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Place eggs into a large 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. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
- Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
- Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.
Nutrition Facts : Calories 108 calories, Carbohydrate 1 g, Cholesterol 186.8 mg, Fat 8.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 272.1 mg, Sugar 0.6 g
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