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CURRIED DEVILLED EGGS
A touch of curry flavour adds a whole new dimension to a plate of devilled eggs. We chose to use Thai yellow curry paste, which is full of flavours like ginger, lemongrass, turmeric, garlic and coriander.
Yield: Makes 16.
July 02, 2019
CURRIED DEVILLED EGGS
Ingredients
- 8 hard-cooked large eggs, peeled and halved lengthwise
- 2 tbsp thinly sliced fresh chives, divided
- 2 tbsp sour cream
- 1 tbsp Thai yellow curry paste
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1/2 tsp paprika
Directions
- Remove yolks from eggs and transfer to a bowl; set whites aside. Set 1 tsp chives aside.
- Add remaining chives, sour cream, curry paste, salt and pepper to yolks; stir to combine.
- Pipe or spoon egg yolk mixture into whites. Sprinkle with reserved chives and paprika. Serve immediately or refrigerate for up to 8 hours.
Nutritional analysis per devilled egg:
45 calories, 3 g fat, 3.3 g protein, 0.7 g carbohydrate, 0.1 g fibre, 104 mg sodium
Tip: When hard-cooking eggs for devilled eggs, it’s a good idea to cook an extra one in case one of the eggs does not peel easily.