Curried Deviled Eggs

Deviled eggs are a relatively easy appetizer to make and many seem to love them.  Below are a number of recipes for different flavored deviled eggs, starting with my curry recipe.  Something we do sometimes is make deviled egg salad sandwiches with extra deviled eggs.  Just add a little lettuce and tomato on top of the chopped up deviled eggs.

I steamed these eggs to hard boil stage.  You can also just boil them.  When boiling, add raw eggs to a pot of cold water.  Put on high heat and bring water and eggs to a boil.  As soon as the eggs come up to a boil, turn the heat off and cover the pot, letting the eggs sit in the hot water for 12 minutes.  Then remove the eggs from the hot water and place in a bowl of ice water to cool down a little.  Now crack and peel the eggs under cold water.

For steaming eggs to a hard boil stage, place eggs in a single layer in a steamer basket set over boiling water.  Cover the steamer with a tight fitting lid and cook for 10 minutes.  Turn off the heat and let the eggs sit, covered for 5 minutes more.  

Plunge the eggs into an ice bath.  Working with one egg at a time crack the shell by gently tapping the egg on a hard surface.  Under a stream of cold running water, peel off the shell.

Let the eggs come to room temperature before halving them lengthwise for the deviled eggs.

Prep and cooking time:  1 hour to boil or steam your eggs to hard boil stage, then cool them.  10 minutes to prepare the filling for the eggs and then fill the egg halves.

Yield:  8 deviled eggs

Ingredients:

4 hard boiled eggs cut in half lengthwise with the yolks carefully removed

1/2 teaspoon madras curry paste-curry powder will also work

2 tablespoons light mayo

1/2 teaspoon honey or agave syrup

a splash of your favorite hot sauce

2 tablespoons of finely diced sweet tart apple- such as gala

salt and pepper to taste

Directions:

1.  Mash the removed yolks with a fork and then add the curry paste, mayo, honey and hot sauce. Mash and mix until smooth. Taste and then add salt and pepper to taste.  Now mix in the diced apple.

2.  Fill the egg whites.  Sprinkle with a little paprika, if you wish.  I like smoked paprika.

Here are some other recipes for deviled eggs:

Classic Deviled Eggs:

3 tablespoons light mayo

1/2 teaspoon dijon mustard

Hot sauce to taste

Salt and pepper to taste

Paprika and thinly sliced chives for garnish 

 

Bacon and Smoked Paprika:

2 slices finely chopped cooked bacon

3 tablespoons light mayo

Hot sauce to taste

1 tablespoon finely chopped parsley

salt and pepper to taste

Smoked paprika for garnish

 

Capers, Red Onion and Dill:

3 tablespoons light mayo

2 teaspoons chopped capers

2 teaspoons finely diced red onion

1 teaspoon chopped fresh dill

Hot sauce to taste

Salt and pepper to taste

 

Crab:

3 tablespoons light mayo

1 teaspoon dijon mustard

1/2  teaspoon Worcestershire sauce

1 teaspoon dry sherry

pinch of cayenne pepper

1/4 cup crab meat

Salt, pepper and lemon juice to taste

Garnish with paprika

 

Pesto:

2 tablespoons light mayo

1 1/2 tablespoons basil pesto

Hot sauce, salt and pepper to taste

Garnish with a little paprika or a small leaf of basil

 

 

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