CURRY DEVILED EGG AND EGG SALAD

Egg Salad (1 of 1)

This weekend I’m not doing cooking Easter lunch like I normally do but will do brunch items instead.  I will keep it simple like I usually do.  These are two great recipes that are as easy as it gets and a great addition to any Easter table. Egg Salad (1 of 1)-12 I kept the egg salad pretty simple because honestly there are certain things that I prefer as is and this is one of those things.  Served between two slices of white bread is simply heavenly!  I did play around with my deviled eggs a bit because this I actually like experimenting with.  Egg Salad (1 of 1)-6I’ve had cheesy deviled eggs, crab deviled eggs, even deconstructed with a fired yolk and they were amazing!  A pinch of curry powder and cumin gave the filling a rich flavor without being too overpowering.  I wanted to be able to actually be able to taste the curry and adding the cumin enhanced the flavor of the curry powder.

Egg Salad

6 hard boiled eggs, shelled

½ cup mayonnaise

½ tsp Dijon mustard

½ tsp black pepper

½ tsp salt

1 tsp chives, finely chopped

1/8 tsp pepper sauce (optional)

Place eggs in a bowl and crush with into fine crumbs.  Mix in mayonnaise, Dijon mustard, black pepper, salt, pepper sauce and chives.   Place in fridge for about an hour to cool before serving.

Curry Deviled Eggs

6 hard boiled eggs, shelled and

1/3 cup mayonnaise

1/8 tsp cumin

¼ tsp curry powder

¼ tsp Dijon mustard

¼ tsp salt

A pinch of black pepper
Slice eggs in half crosswise.   Using a small spoon, carefully remove the yolk.   Set the whites aside.   Place yolks in a bowl with, Dijon mustard, mayonnaise, cumin, curry powder, black pepper and salt.   Using a mixer whip, for 2-3 minutes, this will make the filling light and airy.  You can also use a fork but the filling will not be as smooth and creamy.

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