Ingredients
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12
-
1
-
2 - 3
-
1
-
1
-
3 - 4
-
-
2
-
1
-
-
-
-
-
-
Directions
Curry Stuffed Eggs,A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray’s Big Orange Book!,These were a nice change of pace. I will cut the eggs differently next time. The recipe was reduced to 4 eggs. To have lots of stuffing I typically use an extra egg yolk and white finely diced. In this case used 1/2 an egg which gave me 7 halves. This is a perfect appetizer for a small gathering. Made for Aussie Swap.
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Fill the Egg Whites, Overstuffing Them a Little. Garnish the Eggs With the Red Bell Pepper and Cilantro. Enjoy! |
