This week's theme is Appetizers...
How did you all choose what you wanted to make??
Seriously?
That's a pretty broad theme!
I decided to make one of my favorite appetizers: deviled eggs.
I absolutely love deviled eggs... but I have never tried to make them. I think I maybe tried once, and then decided to just make egg salad because it was easier. haha
Anyways here goes:
Curried Deviled Eggs
From Allrecipes.com
Ingredients:
- 12 eggs
- 1/4 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon horseradish sauce
- 1 teaspoon curry powder
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon chicken bouillon granules
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried minced onion
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground turmeric
- Place eggs into a large saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
- Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
- Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.
Um.
Holy hell these things were tasty.
Originally the recipe called for 24 eggs... but I halved it considering it was just Tim and I at home.. and um well I didn't want to have to eat 24 eggs. It was pretty easy considering all the prep and separating whites and yolks...
I will definitely be making these again!
Happy Week 6!!
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