Curried Eggs

"Adapted from "Four Seasons Party Book" pg. 16. This has become a favorite substitute for regular deviled eggs, particularly amongst the menfolk I know. I usually use a lot of curry powder, 1 tbsp. or more for 12 eggs, but your amount will vary depending on your taste and the type of curry powder you have."
 
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Ready In:
35mins
Ingredients:
7
Yields:
24 eggs
Serves:
24
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ingredients

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directions

  • Cut hard boiled eggs in half and combine yolks in a mixing bowl with horseradish and mustard until filling is thick, but not pasty.
  • Add seasonings to taste. (I tend to go heavy on the curry powder.).
  • Fill the whites with the mixture using a spoon or pastry bag with a star tip.
  • Garnish each with 1/4 tsp chutney.
  • Chill and serve.

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Reviews

  1. Made these with some leftover boiled eggs and dijonnaise instead of dijon-horseradish mustard. Maybe dijon-horseradish mustard would have been even better, but this turned out great! Thanks for posting!
     
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Tweaks

  1. Made these with some leftover boiled eggs and dijonnaise instead of dijon-horseradish mustard. Maybe dijon-horseradish mustard would have been even better, but this turned out great! Thanks for posting!
     

RECIPE SUBMITTED BY

I love to experiment with new recipes, probably due to my science background, I'm always altering conditions. Nothing is more fun than inviting people over to eat the food I have put together!
 
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