British Style Deviled Eggs
British deviled eggs, also known as "devilled eggs" are a classic appetizer made from hard-boiled eggs that are halved and filled with a creamy mixture of egg yolks and various flavorings. This dish is characterized by its subtle yet rich flavors, often enhanced with ingredients like English mustard and a touch of spice from paprika or Tabasco sauce. They are typically served cold, making them a popular choice for buffets and gatherings. The use of fresh herbs like chives adds a delightful freshness to the dish, complementing the creamy filling.
Impress your guests with a spin on a classic appetizer—Curry Chutney Deviled Eggs. This fusion of flavors will bring a delightful zing to your party platter. I'm Chef Dave from Special Fork, and I'll guide you through each step to create this savory and easy-to-make dish that's perfect for any gathering.
Ingredients:
- 12 large eggs (purchased 7-10 days in advance for easier peeling)
- Cold water, for boiling
- 1/3 cup mayonnaise
- 1 tablespoon curry powder
- 1/4 cup chutney, finely chopped
- Salt, to taste
Equipment:
- Pot large enough to hold all eggs in a single layer
- Piping bag or sandwich bag
- Mixing bowl
- Fork or egg masher
- Knife
- Cutting board
- Cup (to hold the pastry bag)
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Prep Time: 20 minutes
Cook Time: 15 minutes for large eggs, 18 minutes for extra-large eggs
Total Time: 35 minutes (plus additional cooling time)
Servings: 24 deviled egg halves
Instructions:
1. Place eggs in a pot in a single layer and fill with cold water until it's about an inch above the eggs.
2. Put the pot on high heat and bring to a boil. Once boiling, remove the pot from the stove, cover it, and let it sit for 15 minutes for large eggs or 18 minutes for extra-large eggs.
3. After the time has elapsed, rinse the eggs several times in cold water to stop the cooking process.
4. Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
5. Mash the yolks with a fork or egg masher until they start to break down.
6. To the egg yolks, add mayonnaise, curry powder, chutney, and a pinch of salt. Mix until well combined and smooth.
7. If you lack a piping bag, take a sandwich bag and fold it to form a triangle. Cut off about 1/4 inch of the tip to create a small hole when the bag is unfolded.
8. Stand the bag in a cup with the cut corner facing down and spoon the yolk mixture into the bag.
9. Holding the filled bag with one hand, use the other hand to pipe the mixture into the egg white halves, ensuring the tip is at the bottom to fill them up completely.
10. Repeat the process until all egg halves are filled.
11. Arrange the Curry Chutney Deviled Eggs on a serving platter and chill until ready to serve.
Cooking Tips:
- When peeling eggs, it can be helpful to do so under a bit of running water or in a bowl of water to assist in removing the shells.
- The curry flavor will become more pronounced after the eggs have chilled for a bit, so consider making these a few hours in advance for the best taste.
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Special thanks to specialforkvideos for sharing their expertise. Explore more delicious recipes and ideas by visiting their YouTube channel at https://www.youtube.com/@specialforkvideos
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