Curried Stuffed Eggs Recipes

Steps:

• Hard-boil and peel the eggs, then slice in half length-ways.
• Remove the yolks with a teaspoon, place them in a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.
• Spoon neat blobs of the mixture into the hollows in the egg-halves, then arrange on a serving plate.
• Try not to eat them all before the guests arrive! :-).

Steps:

• Place the eggs into a 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 over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
• Just before serving, garnish eggs.

Steps:

• Cut the eggs in half, remove the yolks and place them in a bowl.
• Reserve the whites.
• Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.
• Divide the yolk mixture evenly among the reserved whites, mounding it slightly.
• Serve immediately or store, covered in the refrigerator for up to 1 day.

Steps:

• Carefully slice eggs in half, lengthwise.
• Scoop out the yolks into a small mixing bowl.
• Mash yolks with a fork, then add enough mayonnaise to moisten and combine. Add dash of vinegar and the mustard, combine well.
• Add onion, jalapeno pepper, and curry, mixing until smooth and creamy. (Add a bit more mayo if the mixture seems too stiff.).
• Taste for seasoning and add salt and pepper to taste.
• Spoon the filling carefully into egg halves and place on a serving platter.
• Sprinkle eggs with paprika, and garnish with chives or cilantro if desired.

Steps:

• Cut shelled eggs in half.
• Put shallots and butter in pan and gently cook until shallots are soft and clear (not coloured).
• Sprinkle on the flour and curry powder and cook 3 minutes, stirring constantly.
• Gradually stir in milk and cook about 8 minutes or until it is a smooth and thick sauce. Add more milk if sauce is too thick. (Consistancy should be that of thick pouring cream).
• Add mustard and lime juice and salt and pepper to taste. Add eggs and heat through, be very careful not to break eggs.
• Serve.
• TIP~ When making sauce to avoid a lumpy texture, add liquid all at once if cold, gradually if hot and stirring consantly.

Steps:

• Cut the eggs in half lengthwise.
• Remove the yolks and put them through a sieve into a mixing bowl.
• Add the curry paste and blend until smooth. Add the chutney and pine nuts and blend. Fill the center of each egg white half, using a spoon or a pastry bag outfitted with a pastry tube.

Steps:

• Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled egg whites upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
• Break the egg yolks up a little bit using a frok. Add the ginger, scallions, garlic, curry powder, mayonnaise and salt and pepper. Mash until smooth and adjust the seasonings if necessary.
• Fill the egg whites, overstuffing them a little. Garnish the eggs with the red bell pepper and cilantro. Enjoy!

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.