April 26, 2018
Snacks, Eggs, Appetizers,
Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Gluten-Free, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Make it from scratch, Cold Appetizers more
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"The addition of curry powder to this nutritious snack or appetizer adds an anti-inflammatory boost providing fantastic flavour. Finely grating the egg yolks before mixing them with the mayo helps achieve a silky-smooth texture and decreases the need for more mayo. Cutting the eggs crosswise is a fun, modern way to serve them. Making the filling first and letting sit in the fridge for a couple of hours, gives it time for all ingredients to blend together! And then fill the egg cups."
Place the eggs in a medium saucepan and cover with cold water by 1 inch.
Bring to a rapid boil, remove from heat, cover and let stand for 12 minutes.
Fill a medium bowl with ice water and transfer eggs to the ice-water bath and let stand for 10 minutes.
Meanwhile, in a medium bowl, whisk together the shallot, mayo, mustard, lemon juice, curry powder, salt to taste (about 1/8 tsp), cayenne and 2 tsp of the cilantro. Set aside.
Crack each egg and carefully remove the shell.
Using a very sharp knife, cut a very thin portion off the top and bottom of the egg to create flat surfaces, then halve each egg crosswise.
Carefully remove the yolks from the whites, then place the white, flat-side down, on a serving platter.
Using a microplane or box grater, finely grate the egg yolks and add the mayo mixture.
Either spoon the mixture into the egg whites or transfer mixture to a piping bag with a star tip and pipe into the egg whites.
Garnish with the remaining cilantro.
Store in a covered container in the refrigeratior for up to 8 hours.
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