If you are keen to try out the Curry Eggs pictured on the previous post here are the instructions. I call them instructions because recipe may be too constrictive.
- 6 Free range eggs
- 1/4 cup good mayo
- 1-2 tsp curry powder (start with one and then adjust) mixed with tsp of hot water to start dissolving.
- 1 Tbsp sweet hot mango chutney
- Salt and pepoer to taste
Bring eggs to a boil in a saucepan and boil gently for 10 minutes. Remove from heat and run under cold water until cold enough to peel. Cool completely and then cut eggs in half lengthwise. Carefully scoop out yolks and add them to small blender along with other ingredients. Blitz until smooth and adjust seasoning to suit your taste.
Mixture should be soft and smooth but not runny. Spoon mix into piping bag fitted with decorative nozzle and pipe carefully into the egg ‘shells’.
Chill until needed.
If a bigger lunch is needed just transform the halved eggs into a delicious sandwich.
Chop the cooked egg whites and layer on buttered sourdough bread or french stick with the curried yolk mixture. Add washed lettiuce greens if desired.