Growing up in the 80s, I remember deviled eggs popping up at spring luncheons and potlucks often (on the grown-ups’ table at least!). As a kid it was something I didn’t pay much attention to, but I remember seeing them everywhere!
Simple and elegant, this curried version was on my holiday table, keeping in theme with eggs for this weekend. The recipe is simple and of course has an Indian twist!
Curried Cilantro Deviled Eggs
12 eggs, hard-boiled, shelled and sliced in halves
1/2 cup mayonnaise
1/4 cup cilantro, finely chopped
1/4 cup red onion, finely chopped
2 tsp. Arvinda’s Curry Masala
2 tsp. mustard
1/2 tsp. Arvinda’s Garam Masala
sea salt, to taste
Garnish: Arvinda’s Garam Masala, red pepper brunoise (small dice), red onion finely sliced, cilantro leaves
Method: In a bowl, finely mash hard-boiled egg yolks. Combine with mayonnaise and mix well. Add cilantro, red onion, Arvinda’s Curry Masala, mustard, Arvinda’s Garam Masala. Season with sea salt, to taste. Yield = 24 pieces.
I like these to look rustic, so I just used a teaspoon to spoon into each egg half. Arrange on a platter and garnish with a sprinkle of Arvinda’s Garam Masala, red pepper, red onion and a cilantro leaf.
For this recipe you can try Mrs. McGarrigle’s Honey Tarragon mustard. Mrs. McGarrigle’s has a gourmet shop in Merrickville, Ontario stocked with goodies for the true food aficionado (including Arvinda’s!). I’ve purchased some great food gifts from there plus even something ‘super hot’ to take to a bachelorette party! You’ll have to go and see for yourself…he he!
Now that the appetizers are done, I’m moving onto a different type of egg…the chocolate kind!
This morning the good weather brought the first Mourning Dove–my favourite bird–to my window. Happy Easter, happy Passover and happy spring!
A teaspoon of: Stars. Listening to: Window Bird.