Tuesday, 2 June 2015

Curried eggs

Carole's Chatter: Curried Eggs Kiwi Style


These curried eggs are a bit of Kiwiana.  I know many countries have devilled eggs but when I was a girl there wasn't a function that didn't feature a whole plate of them – usually much smoother and nicely piped than mine.  Rustic is in, I say.

You can also see that I had trouble peeling the eggs.  Anyone got a good tip for this?  And I only put the good ones in the photo!

So I boiled my eggs (see my post on how I do that), shelled them (badly) and scooped out the yolk.  I put it into a bowl with pepper, salt, a teaspoon of curry powder, some softened butter (in my case runny from being microwaved too long) and part of a finely chopped spring onion (scallion).  Then I spooned the mixture as carefully as I could back into the egg whites and garnished it with a little cayenne pepper and a couple of spring onion pieces.

This is good as a snack or as an accompaniment to a salad or smoked salmon.

4 comments:

  1. Will try this! Deviled eggs, and variations, are a main feature in traditional Southern U.S. get-togethers - every family has their favorite recipes, i.e. Aunt Dot's deviled eggs (with finely minced celery, or some such)

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  2. I love devilled eggs, my Mum still makes them for every party and BBQ!

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  3. Hi Carole. Could you share the recipe of curry powder plz?

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  4. Hi Happy Soul, I just used store bought curry powder - I chose an Indian made one called Venkat. Cheers

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Your comments are most welcome. Cheers