Curry Stuffed Eggs

Name: Curry Stuffed Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 12 large hard-boiled eggs; 1 inch fresh gingerroot; 2 thin scallions; 1 garlic clove; 1 tbsp curry powder; 3 tbsp mayonnaise; salt and pepper; 2 tbsp red bell peppers; 1 tbsp fresh cilantro

Mayonnaise, red bell peppers and coriander simmered on the stove and spiced with curry powder and clove for a South Asian curry. Finish with red bell pepper and cilantro.

20 min · Serves 12 · Easy

Ingredients

12 large hard-boiled eggs, peeled
1 inch fresh gingerroot, peeled, finely grated
2–3 thin scallions, finely chopped
1 garlic clove, grated
1 tbspcurry powder
3–4 tbspmayonnaise, just enough to bind
salt and pepper
2 tbspred bell peppers, finely chopped
1 tbspfresh cilantro, finely chopped (or parsley)

Method

Start cooking mode

Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

1
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
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
Fill the egg whites, overstuffing them a little. Garnish the eggs with the red bell pepper and cilantro.