STUFFED COCKTAIL EGGS
Are you entertaining? Double up on party nibbles using eggs that are stuffed with either salmon and dill, or a chorizo crumb. They're tasty and healthy too
Provided by Sara Buenfeld
Categories Buffet, Canapes, Snack
Time 30m
Yield Makes 24 (12 of each flavour)
Number Of Ingredients 7
Steps:
- Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
- For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
- For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.
Nutrition Facts : Calories 59 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium
PICNIC STUFFED EGGS
My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
CURRIED EGG SANDWICHES
Delicious curried egg salad sandwiches guaranteed to fill you up.
Provided by xIndustrialLovex
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 27 g, Cholesterol 222.4 mg, Fat 28.9 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 5.3 g, Sodium 704.3 mg, Sugar 3 g
CURRY STUFFED EGGS
A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray's Big Orange Book!
Provided by Sharon123
Categories Asian
Time 20m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 95.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 187.5, Sodium 89, Carbohydrate 2.1, Fiber 0.3, Sugar 0.9, Protein 6.5
CURRY STUFFED EGGS (CURRIED DEVILED EGGS)
These stuffed eggs are so good that I can only make them under supervision, or else I eat them all before it's time to serve them! A very quick and easy appetiser, which always goes down well at a buffet.
Provided by Syrinx
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
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 STUFFED EGGS
This is a recipe I got from a dear friend while she was on the Atkins diet. I just fell in love with the flavor. I now make them as an appetizer for Thanksgiving every year. I never make the old mayo mixture anymore. I hope you enjoy!
Provided by teresas
Categories Potluck
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the eggs in half, remove the yolks and place them in a bowl.
- Reserve the whites.
- Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
- Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
- Serve immediately or store, covered in the refrigerator for up to 1 day.
CURRIED STUFFED EGGS
Categories Egg No-Cook Quick & Easy Mayonnaise Lime Curry Chill Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 10
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.
STUFFED EGGS
I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!
Provided by Raakhee.D
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
- Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g
SLIM CURRIED DEVILED EGGS
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
CURRIED STUFFED EGGS
Provided by Craig Claiborne And Pierre Franey
Categories appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 242 milligrams, Sugar 9 grams
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
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