Recipe by Derf
These are the stuffed eggs we always had on picnics when we were kids, I still make them for picnics and pack them in the cooler between two zip lock bags of ice.
Top Review by MarraMamba
I really enjoyed these. As a child we put curry into egg salad sandwich mix, and the taste of these brought that back. The tomato stack makes it good as alight lunch too so long as you dont eat all 6 as i did :) Just a tip from AB on hard boiling eggs, tried it last night and it worked a treat. Place them in the bottom of your electric kettle (uh one with a real lid not just a spout, and after its boiled, let sit 12 minutes. That way they don't over boil and get rubbery.
- 6 hard-boiled eggs
- 1 green onion, finely chopped
- 1 garlic clove, smashed then finely chopped
- 1 teaspoon Madras curry powder (or your favourite curry mix)
- 1⁄4 teaspoon celery salt
- 1⁄2 teaspoon Dijon mustard
- 1 tablespoon light mayonnaise
- cayenne pepper
- 2 large fresh plum tomatoes
- fresh ground black pepper
- freshly ground sea salt
- parsley sprig (to garnish)
Directions See How It's Made
- Slice hard boiled eggs in half and put yokes in a small bowl.
- Set egg white halves aside.
- Mash yolks with a fork.
- Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard.
- Mix thoroughly.
- Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
- Slice the plum tomatoes into 12 rounds, six rounds from each.
- Arrange tomato slices on a platter.
- Sprinkle the tomatoes with freshly ground pepper to taste.
- Fill the egg white halves with a heaping tablespoon of the yolk mix.
- Place one filled egg white half on top of each tomato slice.
- Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.
- Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour.
- Garnish platter with sprigs of parsley.