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Curried Devilled Eggs Recipe

Photo Curried Devilled Eggs Recipe

Serve these eggs as holiday hors d'oeuvres with white wine or bubbly. Vancouver chef Vikram Vij (of the restaurants Vij's and Rangoli) and his wife Meeru Dhalwala published their favourite homemade Indian dishes in their newest cookbook, Vij's At Home: Relax, Honey. These eggs are easy to prepare, nutritious and perfect served as appetizers or with a yam curry as a main dish.

Yield: 
4 servings
Ingredients: 

1/4 cup cooking oil
1/2 tsp cumin seeds (optional, but adds to the curry flavour of the dish)
1 cup chopped (or halved and thinly sliced) red onion (1 medium)
1 tbsp finely chopped garlic (3 medium cloves)
1/2 cup finely chopped tomato (1 medium)
1 tsp salt
1 tsp crushed cayenne pepper (optional)
1/2 tsp ground cumin or garam masala
1/2 tsp ground fenugreek seeds (optional)
Dash of black pepper
1/4 cup plain yogurt (minimum 2%), stirred
4-5 eggs, hard boiled, cooled to room temperature and peeled
1/4 large jalapeño pepper, finely chopped*

* Although the jalapeño pepper is a garnish, it adds a bit of heat and a slight acidity; chop the pepper as finely as you can. You won’t need very much.

Instructions: 

Step 1: Heat oil in a small pot on medium-high for 1 minute.

Step 2: Add cumin seeds and allow them to sizzle for 30 seconds, or until the seeds are dark brown but not black. Add onion and sauté for 4 minutes, or until light golden.

Step 3: Add garlic and sauté for another 2-3 minutes, or until golden brown.

Step 4: Stir in tomatoes, then immediately add salt, cayenne, ground cumin (or garam masala), fenugreek seeds and black pepper. Sauté the masala for 4-5 minutes, or until oil glistens on top. Turn off the heat.

Step 5: Place yogurt in a small bowl. To prevent curdling, spoon 1 tbsp of the hot masala into yogurt. Stir well, then pour the yogurt mixture into the masala. Turn on the heat to medium, and mix well but gently. Cook for 3 minutes, stirring continuously, then remove from the heat.

Step 6: Cut eggs in half lengthwise and carefully scoop the yolks into a medium bowl. Mash yolks with a fork until they are smooth (don’t add any water). Add the warm spice masala to yolks and mix well.

Step 7: Using a teaspoon, stuff egg white halves with the filling. Sprinkle with 1/8 tsp of the jalapeño pepper over each egg half. Serve immediately, or refrigerate, covered, for 30 minutes, or until chilled. You will most likely have a small amount of the yolk filling left over. It can be refrigerated, covered, for a few days, and it tastes great in a sandwich or with some crackers. The devilled eggs will keep covered and refrigerated for 2-3 days.

Reprinted with permission from Vikram Vij and Meeru Dhalwala's Vij's At Home: Relax, Honey (2010 Douglas & McIntyre).

Photo Cookbook Vikram Vij Vij's At Home

Photographer: 

John James Sherlock

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