Curried Deviled Eggs

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* Exported from MasterCook Mac *

 

Curried Deviled Eggs

 

Recipe By : Moosewood Restaurant New Classics, page 218

Serving Size : 1 Preparation Time :0:30

Categories : drinks and snacks vegetarian

 

Amount Measure Ingredient -- Preparation Method

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6 large hard-boiled eggs -- peeled

3 tablespoons prepared mayonnaise

1/2 teaspoon fresh lemon juice

1 teaspoon curry powder

2 tablespoons red bell pepper -- minced

1 tablespoon cilantro -- minced

1/8 teaspoon salt -- or to taste

1 pinch ground black pepper

-- for garnish --

12 sprigs fresh cilantro

 

Deviled eggs seem to be universally enjoyed and universally ignored, out

of some misplaced dread of the ordinary. In fact, they can be as

creative as anything else. Here a recipe for fancy Moosewood deviled

eggs. Displayed on a platter, they’re a beautiful and irresistible

appetizer. And of course, they’re picnic perfect.

 

The great challenge with deviled eggs is to get cleanly peeled, silky

smooth, perfect orbs— after that, it’s all fun. Here are a few tricks to

help prevent eggs from cracking during cooking. Bring the eggs to room

temperature and pierce the round end of their shells with a push pin

before cooking them in a single layer. Stacking the eggs in a pot on top

of one another can crack them accidentally. Cover the eggs with about an

inch of water, bring to a rapid simmer (not a boil) on medium-high heat,

then remove from the heat and let sit for 10 to 15 minutes. The

simmer-and-rest method yields a tender white and creamy yolk, whereas

boiling can produce a rubbery white and dry yolk. Overcooking is

responsible for the grayish-green tinge of some yolks.

 

Older eggs, at least 1 week old, peel more easily. So do eggs just cool

enough to handle. As soon as the eggs are cooked, drain them, and cover

immediately with very cold or ice water to stop the cooking. Gently roll

each egg on a flat surface to uniformly crack the shell, immerse in the

cold water, and peel underwater. Another good rule of thumb: Cook a few

extra eggs to offset the ones that crack during cooking or peeling, and

the ones that, well, just vanish.

 

Yields 12 deviled eggs

Total time: 30 minutes

 

Slice the eggs in half lengthwise. Gently scoop the yolks into a small

bowl, thoroughly mash them with a fork, and set aside.

 

In a separate bowl whisk together the first three ingredients; then stir

in the rest, except the garnish. Fold the dressing into the mashed

yolks. Fill the whites with the filling and serve decorated with the

garnish.

 

PER 1.25-OUNCE SERVING: 61 CALORIES, 3.8 G PROTEIN, 4.4 G FAT, 1.5 G

CARBOHYDRATES, 1.1 G SATURATED FATTY ACIDS, 126.1 MG CHOLESTEROL, 87.7

MG SODIUM, 0.1 G TOTAL DIETARY FIBER

 

Source: Moosewood Restaurant New Classics

Copyright 2001 by Moosewood, Inc.

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 484 Calories; 32g Fat (62%

calories from fat); 39g Protein; 7g Carbohydrate; 1272mg Cholesterol;

647mg Sodium

Food Exchanges: 5 1/2 Lean Meat; 3 Fat

 

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