Curried Devilled Eggs

I have a lovely collection of devilled egg platters, many of them from my sister and others I have purchased at Winners or elsewhere in my travels. The one in the photo isn't one of the fancy ones but is very practical. It's a Pampered Chef Cool & Serve Square Tray, the green insert can be frozen to keep your eggs (or veggies and dip or whatever) chilled. Smart! (Disclosure - I sell Pampered Chef) Devilled or stuffed eggs are one of my favourite goodies to bring to a potluck. Devilled eggs contain some zesty ingredient such as mustard powder or hot sauce whereas stuffed eggs don't contain the spicy stuff, such is my understanding.

I've been making these devilled eggs for about 10 years! Those scribbled little notes beside recipes don't lie about the passage of time.  I ramped up the heat recently with the addition of Sriracha sauce after being inspired by The Sriracha Cookbook.

 Curried Devilled Eggs

6 eggs
3 tablespoons mayonnaise
1/2 teaspoon lemon or lime juice
1 teaspoon curry powder
1/2-1 teaspoon turmeric powder
1/2-1 teaspoon Sriracha sauce
1/8 teaspoon salt
2 tablespoons minced red bell pepper, plus slivers of pepper to garnish
1 tablespoon minced cilantro, plus more leaves to garnish

Prepare hardboiled eggs and cool in ice water when they are done cooking. I cook mine in the steamer tray of my rice cooker, give them a little tap on the counter before I plunge them into ice water. They usually peel well and have no grey ring around the yolk.

Slice eggs in half and remove yolks to a bowl. Mash yolks well with the mayonnaise. I toasted my curry powder because the Sharwood's label said "Cook before using" and it does bring out the flavour. Mix the curry powder, turmeric, Sriracha, salt, red pepper and cilantro with the egg yolk and mayo until well combined. 

Fill the egg halves with the yolk mixture. I used a cookie press with no tip on because the peppers and cilantro jammed up the tip. I have also put the filling in a ziploc bag and snipped a small hole in the corner to fill eggs. Garnish with whole cilantro leaves or slivers of red pepper.


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