Recipe

August 29, 2010

Curried Devilled Eggs Recipe

Recipe:

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

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.

Directions

Yield:

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