Spicy Tiffin Eggs Recipes

SPICY TIFFIN EGGS

Steps:

• Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
• While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
• Divide the mixture into 6 and flatten with your hands (if the mixture you're using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you're having trouble. The prepared eggs can be kept in the fridge overnight.
• Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

SPICY TIFFIN EGGS

Steps:

• Put 6 of the eggs in a pan of cold water and bring to the boil.
• Boil for 5 mins, then cool quickly in cold water. Carefully shell.
• While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft.
• Stir in the curry paste and fry for a few mins more.
• Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
• Divide this mixture into 6 and flatten with your hands (wetting them will make this a bit easier).
• Use the mixture to wrap round each egg - the it will seal well as you press it together.
• Roll in the cashews and chill until ready to cook.
• The prepared eggs can be kept in the fridge overnight.
• Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins.
• Cool for 5 mins, then carefully cut in half using a very sharp knife.
• Serve with a bowl of mango chutney and a salad to make a main meal.

SPICY DEVILED EGGS RECIPE BY TASTY

Steps:

• Slice the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, butter, yellow mustard, pickle juice, sugar, salt, pepper, and Frank's RedHot® then mix well until smooth.
• Transfer the filling to a zip-top plastic bag and cut a ¼-inch wide opening from one of the corners.
• Arrange the egg whites on a serving platter. Pipe the filling into the divots in the whites. Chill in the refrigerator until ready to serve and garnish with chopped chives.
• Enjoy!