CURRIED DEVILED EGGS
Curry powder gives deviled eggs an unexpected flair. Turmeric gives curry powder its distinctive yellow color and flavor. Serve as an appetizer or part of a buffet meal.
Provided by McCormick
Categories Appetizers,
Yield 6
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- Stir in mayonnaise, lemon juice, curry powder, mustard, salt and pepper until smooth and creamy. Spoon or pipe mixture into egg white halves. Sprinkle with chives.
- Refrigerate 1 hour or until ready to serve.
Nutrition Facts : Calories 136 Calories
DEVILED SCRAMBLED EGGS
Since I love devilled eggs, I thought I would try making my scrambled eggs as tasty. You could also use prepared mustard instead of dry mustard.
Provided by djmastermum
Categories Breakfast
Time 10m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- beat eggs, mayonnaise, mustard and pickles together.
- Melt butter in fry pan, add eggs and stir to desired doneness. Serve with toast or muffins.
Nutrition Facts : Calories 197.5, Fat 15.1, SaturatedFat 5.8, Cholesterol 383.4, Sodium 255.6, Carbohydrate 2.1, Fiber 0.1, Sugar 0.7, Protein 12.7
KIMBERLY'S CURRIED DEVILED EGGS
This is a deviled egg recipe that was inspired by an Amish egg salad recipe.
Provided by Kimberly
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 1.2 g, Cholesterol 94.2 mg, Fat 6.2 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 130.5 mg, Sugar 0.7 g
CURRIED DEVILED EGGS
Lots of flavor. These deviled eggs will be any potluck hit.
Provided by Kris10 in CA
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Place eggs into a large saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
- Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
- Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.
Nutrition Facts : Calories 108 calories, Carbohydrate 1 g, Cholesterol 186.8 mg, Fat 8.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 272.1 mg, Sugar 0.6 g
SLIM CURRIED DEVILED EGGS
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, hummus, curry powder, salt, pepper and cayenne. Stuff or pipe into egg whites. If desired, garnish with toasted pine nuts, cayenne pepper and additional curry powder. Chill until serving.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CREAMY CURRIED SCRAMBLED EGGS
A different twist on comfort food for breakfast. Cream cheese added to the eggs makes them extra-decadent, while the curry and shallots make them extra-savory. Delicious served on warmed plates with toast on a cold Seattle morning!
Provided by Always Cooking Up Something
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.
- Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese. Season to taste with salt and pepper just as the eggs are ready to come out of the pan.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 11.8 g, Cholesterol 445.4 mg, Fat 34.2 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 18.3 g, Sodium 377.2 mg, Sugar 2.5 g
CURRIED DEVILED EGGS
Steps:
- Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
- Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
- Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
- Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
- Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
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CURRIED DEVILED EGGS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 40 minsCategory AppetizerCalories 122 per serving
- Put the eggs in a medium pot and add enough water to cover. Bring the water to a boil over and cook for a total of 13 minutes, beginning from when you placed the pot on the burner. Drain the eggs and rinse with cold water.
- Mash the egg yolks and add the mayonnaise, mustard, and curry powder. Mix well and season with salt.
- Fill a reusable pastry bag with the yolk mixture and use it to fill the egg white halves. Alternatively, use a small spoon.
CURRY DEVILED EGGS - DAILY DISH RECIPES | KOREAN AMERICAN ...
From dailydishrecipes.com
5/5 (2)Category AppetizersCuisine Korean AmericanTotal Time 15 mins
- Stir in the green onions, curry powder, salt and pepper and blend well. I usually use a mixer for this, simply because it makes the mixture smooth and easy to use at the end.
- Now, using a spoon, a pastry bag, or even a baggy with a tiny hole cut into one corner to pipe the yolk mixture into your egg white halves. I didn't make mine all pretty here, but you totally can. Decorative piping tips are perfect for this!
CURRIED DEVILED EGGS – ERECIPE
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Calories 135 per serving
CURRIED DEVILED EGGS : RECIPES : COOKING CHANNEL RECIPE ...
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CURRIED EGGS (DEVILLED EGGS) – DITCH THE CARBS (1G NET CARBS)
From ditchthecarbs.com
4.3/5 (9)Total Time 11 minsCategory Lunch, Lunch Boxes, SnacksCalories 119 per serving
CURRIED DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 89 per serving
- Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.
- Stir 1/3 cup minced green onions, mayonnaise, yogurt, lemon juice, Dijon mustard, curry powder, cumin, salt, and 1/8 teaspoon ground red pepper into yolks. Divide among whites; sprinkle with minced green onions and red pepper.
FLAVORFUL & EASY CURRIED DEVILED EGGS - AN OREGON COTTAGE
From anoregoncottage.com
Reviews 6Category AppetizerCuisine AmericanTotal Time 10 mins
- Add mayonnaise and curry powder to the yolks (start with the smaller amount of curry and increase according to your taste) and mash together well. Add more mayo, if needed and taste to decide if it needs salt.
- Fill egg halves with mixture (I like to fill a small baggie, cut a corner and pipe the filling into the holes - it's easier and a lot less messy than the spoon-and-finger method).
SCRAMBLED DEVILED EGGS - THE KITCHEN MAGPIE FARM
From thekitchenmagpiefarm.com
Cuisine AmericanCategory BreakfastServings 2Total Time 10 mins
CURRY DEVILED EGGS RECIPE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 5Estimated Reading Time 7 minsCategory AppetizerTotal Time 29 mins
- Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for a minute or so. Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
- Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basker or steamer pot). Cover.
- Reduce heat to a medium boil and cook eggs about 13 to 15 minutes. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
- Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
SCRAMBLED EGG CURRY RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Calories 298 per servingTotal Time 25 mins
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
- Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.
SCRAMBLED EGGS WITH GOAT CHEESE RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory Scrambled EggServings 4Total Time 25 mins
- Crack the eggs into a large bowl. Add the milk, salt, and black pepper. Whisk until the mixture is thoroughly combined and pure yellow.
- Add the spinach and cook for about 1 to 2 minutes, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green.
- Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently stir and push the eggs around the skillet for about 3 to 5 minutes or until the eggs are clumpy but still slightly wet.
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