Curry Deviled Eggs

Course : Curry
Serves: 50
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Ingredients:

25 large hard boiled egg
1 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
2 teaspoons curry powder
1 teaspoon corn oil
1/8 teaspoon salt
1/8 teaspoon white pepper
1 dash cayenne
1 cup sliced black olives
1 cup pimiento-stuffed green olive
1 teaspoon fresh dill weed
1 tablespoon chile powder
1 tablespoon caviar
 

Preparation / Directions:

halve the eggs lengthwise and remove the yolks or halve the eggs crosswise, remove the yolks, and trim the ends of the whites to stand flat sieve or mash the yolks combine yolks, lemon juice, dry mustard, and worcestershire sauce-mix well heat oil in a saucepan, over a low flame add curry powder, heat and stir for 2-3 minutes remove from heat, cool stir into yolk mixture-mix well season to taste with salt, white pepper, and cayenne spoon into a pastry bag, fitted with a star tip pipe into egg whites garnish as desired serve slightly chilled or at room temperature

 

Nutritional Information:

33 Calories (kcal); 4g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 2mg Cholesterol; 31mg Sodium


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