Curry Deviled Eggs With Cilantro Recipe Chicken

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CURRIED DEVILED EGGS



Curried Deviled Eggs image

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

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 tsp fresh lemon juice
1 tsp McCormick® Curry Powder
1/4 tsp McCormick® Mustard, Ground
1/4 tsp salt
1/8 tsp McCormick® Black Pepper, Coarse Ground
1 tbsp chopped chives

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

CURRIED DEVILED EGGS



Curried Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Number Of Ingredients 7

6 large eggs
2 teaspoons vegetable oil
1/2 teaspoon curry powder, plus more for dusting
1/4 cup plain Greek yogurt
3 tablespoons mango chutney, finely chopped, if chunky
2 teaspoons chopped fresh cilantro, plus leaves for topping
Kosher salt

Steps:

  • 1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
  • 2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
  • 3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve.

CURRY DEVILED EGGS WITH CILANTRO



Curry Deviled Eggs With Cilantro image

I haven't tried this recipe but it sounds good. Due to feedback, I have reduced the amount of salt in this recipe from 1/2 tsp to 1/4 tsp.

Provided by beckas

Categories     Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs, peeled (large)
3 tablespoons mayonnaise
1 tablespoon curry powder
1/2 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 large green onion, chopped
2 tablespoons cilantro, finely chopped

Steps:

  • Cut the eggs in half lengthwise and remove the yolks.
  • Smash the yolks with a fork and combine them with the rest of the ingredients Fill the egg whites with the curry mixture.

Nutrition Facts : Calories 103, Fat 7.3, SaturatedFat 1.9, Cholesterol 187.9, Sodium 178.4, Carbohydrate 2.6, Fiber 0.4, Sugar 1, Protein 6.5

CURRIED DEVILED EGGS



Curried Deviled Eggs image

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

24 eggs
½ cup mayonnaise
¼ cup prepared yellow mustard
2 tablespoons horseradish sauce
2 teaspoons curry powder
1 teaspoon poppy seeds
1 teaspoon chicken bouillon granules
½ teaspoon ground coriander
½ teaspoon dried minced onion
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground turmeric

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

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