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.
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)
ReplyDeleteI love devilled eggs, my Mum still makes them for every party and BBQ!
ReplyDeleteHi Carole. Could you share the recipe of curry powder plz?
ReplyDeleteHi Happy Soul, I just used store bought curry powder - I chose an Indian made one called Venkat. Cheers
ReplyDelete