Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.

Friday, January 7, 2011

Curry Egg Halves

Recipe and Images from Yasmin

I really enjoy making this little extra side dish when helping prepare our weekly family BBQ. This dish would take under 10 minutes to cook, prepare and serve. I love the different textures of egg and paste, combined with the different herbs and spices. A truly wonderful and fun, extra dish to serve.

  • eggs (as many as needed - half the quantity of the quests)
  • mayonnaise (enough to make a smooth paste)
  • 2-3 tsp curry powder
  • 1/2 onion, diced
  • chopped herbs (usually chives or parsley) (optional)
  • pinch of salt (if needed)
  • iceberg lettuce leaves to decorate (optional)
  • paprika (to dust)

Hard boil eggs in a medium or large pot. When cooked, cool in cold water. Shell the eggs. On a cutting board, cut the eggs in half. Scoop the hard yolk into a bowl. Add about 2 tblsp mayonnaise and mash with the back of a fork. Add enough mayonnaise to make a smooth paste. Do not make the paste runny. Add the diced onion, cut herbs, curry powder and salt. Combine with fork. On the serving plate lay out the lettuce and position the egg halves. Spoon in the yolk paste, enough to overfill the eggs (there may be some left over). Dust with paprika. Serve as a side for dinner.

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