April 10, 2009
Easter Eggs
I have two previous posts related to hard boiled eggs. The one posted on 10/18/08 tells you how to hard boil eggs. The recipe for curried deviled eggs was posted on 1/31/09. You may want to use this recipe to make deviled eggs after the kids find all those hard boiled eggs you colored.
The easiest way to access these recipes is to just click on “recipes” on the right side of my blog under “categories”. Or you can type the date into my search box and the post will come up for you. You can also type eggs into my search box and then click on the title to access the posts. Have an eggstravaganza day!
January 31, 2009
Curried Devil Eggs
This is a recipe that I promised to post. Thank you Melissa for reminding me!
Hard boil eggs – as many as you want. You can see my previous post on “How to Boil Eggs” for directions on hard boiling eggs. Let them cool. They may be stored in the refrigerator (in a baggie or covered container) for a day or two before ”deviling” them. You can even peel them and store them peeled for convenience, which is what I usually do.
I also make this mixture the day before my party and store it overnight in the refrigerator and fill the eggs prior to serving.
Wash hands thoroughly.
For about 6 eggs (12 halves), I take about 2 Tablespoons of Mayonnaise (low/non-fat is OK), and 1 tablespoon Dijon Mustard and about 1tsp-1tbs curry powder (depends on your taste), some ground pepper, a little salt, and a dash of nutmeg (my secret ingredient) and mix together. Set aside ( in the refrigerator) while you prepare the eggs. This allows the spices to break open their flavors in the mayo. Don’t worry, you will be adding a lot more mayo to suit your taste.
Make sure your hands are clean. Get out a sharp knife and cut eggs in half lengthwise (long way). You may want to rinse knife off several times during this process.
Put yokes into a bowl. Set the whites on a plate or on a paper towel inside of a plastic container. If you have an egg white half that doesn’t look too pretty, or one that rips, or has a hole in it, put that one into the bowl, too. You will need some egg whites, mixed in with the yokes.
Chop up the yokes and a few whites. I like to use a pastry blender for this process.
Add the prepared mayonnaise mixture to the chopped yokes. Add more mayonnaise as needed to moisten the mixture so it is not too creamy and not too dry. Adjust ingredients to suit your taste.
Fill the egg white halves with your mixture. I have a really cool tube press that fills them beautifully, but you can just put the mixture in with a spoon. You can also put the mixture into a plastic baggie and cut off the corner of the baggie and push the mixture out through the hole. Put on an “egg plate” for serving if you have one. Look for plastic ones at the dollar store around Easter time.
You can garnish eggs with a little parsley, cilanto leaf, or sprinkel curry or paprika over the top of eggs.
Portland Firefly Tip: The eggs get slippery, and I have had success in transporting them by putting a paper towel in the bottom of a plastic container to keep them secure. Enjoy!
