Currystuffedeggscurrieddeviledeggs Recipes

Steps:

• In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
• Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
• Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

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! :-).

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!

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! :-).

Steps:

• Lay the eggs in the pan and add cold water to cover.
• Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
• When the time is up, transfer the eggs to the bowl of ice cubes and water.
• Chill for 2 minutes while bringing the cooking water to the boil again.
• (This 2 minute chilling shrinks the body of the egg from the shell.) Transfer the eggs to the boiling water, bring to a boil again, and let boil for 10 seconds (this expands the shell from the egg.) Remove eggs, and place back into the ice water.
• *Chillingthe eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15-20 minutes.
• Chilled eggs are easier to peel, as well.
• The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
• Leaving egg whites intact, gently remove yolks.
• In medium bowl, mash yolks with fork; stir in all remaining ingredients.
• Spoon rounded Tbs of the mixture into each egg white half, or pipe mixture with large star tip.
• Cover and refrigerate.
• Remove from refrigerator 30 minutes before serving.
• (Deviled eggs can be made up to 1 day ahead.).