The Sunday Recipe: Curried Hard-boiled Eggs

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Curried Egg Salad or Deviled Eggs

Oh boy, if there is one thing I’ve gone back to again and again this year, it is using curry with hard-boiled eggs. Since it’s Easter, you may find you have some extra hard-boiled eggs sitting around. #Leftovers for the win!

For a quick treat, there is not much I like better than a quick curry egg salad scooped up with potato chips. In fact, as I was making the one in the picture, my daughter showed up and asked to taste it. I now have competition for the chips and curry.

If you didn’t hard boil a mess of eggs for Easter, I’ll tell you my favorite way to do that.

  1. Get a half dozen eggs out and let them warm up, 1 to 2 hours before cooking. This is a pain but the closer to room temp, the better. (I like to use the eggs my husband has just brought in from the hen house and cleaned with vinegar water.)
  2. Bring a pot ¾ full with water to a rolling boil and use a slotted spoon to gently lower about 6 eggs in.
  3. Wait for re-boil and reduce to simmer. Time them for 12 minutes.
  4. I drain off the water then fill the pot with tepid water, throw that off then move to cooler water, then cold.
  5. Allow to cool before refrigerating.
  6. I’ve read you can dunk them in an ice water bath. (I’ve never done it that way so I don’t know if they tend to break from doing it.)

Curried Egg Salad

  1. Peel one hard-boiled egg.
  2. Mash with 1 tablespoon of mayonnaise or salad dressing. (I use Hellman’s canola oil mayo.)
  3. Mix in ¼ teaspoon of curry powder.
  4. Eat as is or scoop up with potato chips.

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If you want to get fancy, you can make deviled eggs. For a quick half dozen deviled egg halves –

Curried Deviled Eggs

  1. Peel three hard-boiled eggs.
  2. Rinse and roll dry on a paper towel.
  3. Cut each egg in half and dump the egg yolks in a bowl.
  4. Add 1 tablespoon of mayonnaise or salad dressing.
  5. Add ¼ teaspoon of curry powder. (I don’t even add salt, the mayo has it.)
  6. Mash those egg yolks up with a fork.
  7. Spoon them back into the egg whites using a spoon and table knife.
  8. Again, if you want to be fancy, dump them in a sandwich bag with the corner cut off and pipe them back into the egg white.

Enjoy your new favorite treat!

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