Monday, 21 July 2014

Curried Devilled Eggs with Peas

These are probably the most angelic of devilled eggs, or at least the ones I made were. Because I was serving them to someone who does not like spicy food, I used Jamaican curry powder, and didn't add any heat. Of course, my Mom promptly said that devilled eggs have to have horseradish! You can put some in if you like, or add some heat with a little cayenne, or simply use a hotter curry powder. Or, make them the way I did! In spite of Mom's call for horseradish, these were eaten with great enthusiasm by everyone. 

And I have to remark on how much these remind me of this dish. My friend who does not like spicy food also makes a lovely potato salad with lots of hard boiled eggs and peas; they are a great combination.

5 servings (12 egg halves)
20 minutes prep time; plus allow 30 minutes to cool the eggs

Curried Devilled Eggs with Peas

6 large eggs
1/2 cup shelled peas
2 tablespoons mayonnaise, light is fine
1 teaspoon mild curry powder
1/4 teaspoon salt
1 garlic scape OR 2 tablespoons minced chives
1/2 teaspoon horseradish OR 1/16th teaspoon cayenne pepper (OPTIONAL)
1/2 teaspoon sweet Hungarian paprika to dust

Put the eggs in a pot with water to cover them. Bring them to a boil and boil them for 1 minute. Turn off the heat and leave them, covered, in the hot water for another 10 minutes. Move them to cold water and cool them completely, for about 1/2 hour. Peel them and slice each egg in  half.

While the eggs cool, shell the peas and cook them in boiling water for 3 minutes. Cool them completely and mash them in a small mixing bowl. As you slice the boiled eggs, add the egg yolks to the peas and put the egg halves on a serving plate. Mash the egg yolks into the peas.

Add the mayonnaise, curry powder, salt, and finely minced trimmed garlic scape or chives, along with any spicy condiment you wish to add. Mix well. Put about 1/12th of the mixture into each half egg, and dust with a little paprika. 





Last year at this time I made Zucchini Hummus

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