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 CHERVIL EGGS
Steps:
- Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Mash the yolks thoroughly with a fork.
- Heat the butter in a small skillet and add the curry powder, stirring frequently. Cook over low heat for several minutes until very fragrant. (Curry, like cumin, requires heat to release the full intensity of its flavor. In uncooked recipes like this one, the extra time to toast the curry powder makes an incredible difference in the final flavor.)
- Add the curry powder with the remaining ingredients and mix thoroughly. Using a spoon or a pastry bag, fill the egg whites with the mixture. Garnish and refrigerate until serving.
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.
CHILI-STUFFED DEVILED EGGS
Provided by Food Network
Categories appetizer
Time 1h
Yield 16 deviled eggs
Number Of Ingredients 24
Steps:
- For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside.
- For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool.
- For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy.
- Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!!
CHILI DEVILED EGGS
Provided by Kardea Brown
Categories appetizer
Time 45m
Yield 24 deviled eggs
Number Of Ingredients 14
Steps:
- For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
- When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
- For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.
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.
EASTER CHICK DEVILED EGGS
Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.
Provided by rachelu
Categories Appetizers and Snacks Snacks Kids Cute and Fun
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
- Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
- Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
- Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 1.5 g, Cholesterol 212.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 141.2 mg, Sugar 0.9 g
LEMON-CURRY DEVILED EGGS
I enjoy prettying up a potluck or brunch buffet with a platter of these zippy eggs. You might also like to consider adding them to a salad plate or a soup and salad lunch. -Judith Miller, Walnut, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients and mix well. Spoon into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
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
CURRIED CHICKPEAS WITH CILANTRO
I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.
Provided by MissLinguist
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
- In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
- When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
- Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
- Serve over brown rice.
DEVILED EGGS WITH CURRY
This was the hit of my last party! People couldn't get enough of these pop-in-your-mouth bits of heaven and everyone asked what was in them. Funny thing was, they were the easiest app to make.
Provided by Lisa Pizza
Categories Lunch/Snacks
Time 36m
Yield 6 serving(s)
Number Of Ingredients 4
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.
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.
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
LEMON-CURRY DEVILED EGGS
Make and share this Lemon-Curry Deviled Eggs recipe from Food.com.
Provided by yooper
Categories Lunch/Snacks
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise.
- Remove the yolks; set the whites aside.
- In a large bowl, mash yolks.
- Add the remaining ingredients; mix well.
- Spoon into egg whites.
- Refrigerate until serving time.
Nutrition Facts : Calories 89.5, Fat 6.4, SaturatedFat 2.3, Cholesterol 214.1, Sodium 137.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 6.5
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