Recipe of the Month Archive

April 2007  Deviled Eggs

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.

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