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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Curried Deviled Eggs & Shrimp Deviled Eggs

Gregory Clapp

It's already April, so it's time for the new recipes of the month.  Since Easter comes in April I've decided to share a couple of my favorite Deviled Egg recipes.  This is a great way to use those dyed eggs.  You might even want to have your kids dye twice as many!

Curried Deviled Eggs

  • 6 hard cooked eggs cut in half and yolks removed
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon curry powder
  • 1 tablespoon mango chutney chopped
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • cilantro or parsley for garnish

Place yolks, mayonnaise, mustard and curry powder in a bowl.  Mash together.  I like my Deviled Egg filling to be smooth so I like to press the mixture through a fine sieve.  Add chutney, lemon juice, and seasoning mix.   Scoop into the egg-white shells or use a piping bag.  Garnish with a cilantro leaf or a small sprig of parsley. 

Shrimp Deviled Eggs

  • 6 hard cooked eggs cut in half and yolks removed
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • salt and pepper to taste
  • 2 teaspoons capers, finely chopped
  • 1 teaspoon fresh dill chopped
  • 1/4 cup salad shrimp chopped
  • extra whole shrimp and dill for garnish

Place yolks, mayonnaise, mustard and lemon juice in a bowl.  Mash together.  Press the mixture through a fine sieve, then add the remaining ingredients and mix together.  Scoop the mixture into the egg-white shells or use a piping bag.  Garnish with a whole salad shrimp and a little fresh dill.