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Sunday, May 28, 2017

Curried Devilled Eggs







The fresher the egg, the harder it is to peel the shell off once it’s hard-boiled, so use eggs that are at least five days old. When slicing the eggs in half, wet the knife to help ensure a clean cut through the yolk.

4 large eggs, hard-boiled
1-1/4 Tbsp (19 mL) low-fat mayonnaise
1 green onion, finely sliced
Big pinch curry powder
Small pinch ground ginger
1/2 tsp (2 mL) lime juice
Salt and pepper to taste
Small pinch cayenne pepper
8 cilantro sprigs

Cool eggs thoroughly. Peel off shells; gently slice eggs in half lengthwise. Remove yolks to a small mixing bowl and set whites aside. To yolks, add mayonnaise, green onion, curry powder, ginger and lime juice. Mash together with a fork until smooth; season to taste with salt and pepper. Carefully spoon equal amounts of yolk mixture into egg white cavities. Sprinkle tops of filled eggs with cayenne and garnish with a cilantro sprig.

Nutritional information 
Makes eight. Per devilled egg half: 43 calories, 3 g protein, 3 g fat (1 g sat­urated fat), 1 g carbohy­drates, 0 g fibre, 106 mg cholesterol, 39 mg sodium

Best Health magazine, May 2013; Photo by Maya Visynei 

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