Sunday, July 3, 2011

Recipe: Curry Deviled Eggs

For as long as I can remember, my mother has made deviled eggs using this recipe and they are the most sought after item at our family reunions, cook-outs and gatherings. Whenever I am invited to a get-together that involves a covered dish, friends specifically request these little guys. They never fail to please.

Curried Deviled Eggs
6 eggs
1/4 Cup light mayonnaise
1 Tbs Dijon mustard
1/2 tsp curry powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp white pepper
1 strip vegetarian "bacon" cooked according to package (optional)


Place eggs in a pot of cool water. Turn up heat and boil for 15-20 minutes, then plunge into a pot of ice water until cooled

Peel eggs and slice each one lengthwise

Remove yolks

and put into a small bowl

Mash yolks and set aside

Combine mayo, mustard and spices. Mix well

Add mashed yolks to mayo mixture and combine thoroughly

Stuff a teaspoonful of mixture into each egg white half. Sprinkle on "bacon" crumbles, if desired.

Chill at least 30 minutes before serving

NOTE: If you aren't planning to use a decorator/pastry bag to pipe the egg mixture, it is safe to mix the veggie bacon into the egg mixture. If you are using a decorator/pastry bag, sprinkle on the "bacon" afterward because the crumbles tend to clog the decorator tip.

Printable recipe here.

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