Moms Curried Egg Mold Food

CURRIED EGG SALAD

Steps:

• Carefully place eggs in a large pot with a lid.
• Fill with just enough cold water to cover the eggs by 1 inch.
• Heat over high heat until just boiling.
• Remove the pan from the burner and cover with a lid.
• Allow to sit for 12 minutes (for large eggs, extra large eggs need 15 minutes).
• Drain the hot water out and refill the pot with cold water and ice and allow to cool completely (you might need to change out the water/add more ice as needed to keep the water cold).
• When the eggs are cool, gently tap them on the counter to crack the shells and then remove the peel.
• Run under cool water to remove all traces of shell.
• Slice eggs in half and place the yolks in a large bowl.
• Using a fork, mash the yolks until they are all crumbs.
• Mix in the greek yogurt, lemon juice, maple syrup, curry powder, ground turmeric and sea salt until well combined.
• Chop the egg whites and toss them into the bowl as well as the carrot, green onion, cranberries, grapes, and pecans.
• Mix until combined.
• Enjoy on bread, with crackers, or with lettuce wraps.

MOM'S CURRIED EGG MOLD

Steps:

• Dissolve gelatin in cold water.
• Dissolve bouillon cubes in boiling water. Bring chicken bouillon to a boil.
• Add gelatin and stir to dissolve. Allow mixture to cool.
• Blend remaining ingredients and combine with cooled gelatin mixture. Use blender for a smooth consistency.
• Pour in 5-cup mold and chill.
• Serve with melba toast or crackers.

DEVILED EGG MOLD

Steps:

• Lightly spray a 3-cup mold with cooking spray (Pam).
• Sprinkle gelatin on water to soften.
• Place mixture over low heat until dissolved.
• Remove from heat.
• Add salt, lemon juice, Worcestershire, and cayenne pepper; cool.
• Stir in mayonnaise.
• Fold in remaining ingredients; turn into 3 cup mold and chill until firm.

CURRIED EGGS ON TOAST

Steps:

• Saute the carrot and onion in the butter for 15 minutes.
• Use low heat you do not want to brown the veggies.
• Add flour and curry.
• Stir and heat to a smooth paste.
• Gradually add all the remaining ingredients starting with the consomme, stirring all the while to prevent any lumps.
• Simmer approx 8 minutes. Keep hot while you are poaching the eggs.
• Poach the eggs (or use hard boiled eggs cut in half lengthwise).
• Place eggs on toast and pour over the sauce.
• Garnish with fresh parsley and dust with paprika (optional).