24 April, 2017
Devilled Eggs
Devilled Eggs
Makes: 14 portions
Ingredients:
- 7 eggs
- 1/2 shallot, finely diced
- 1 teaspoon curry powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon paprika
- 1/8 teaspoon turmeric
- 2 tablespoons garlic aioli or mayo
- 2 tablespoons natural or Greek yoghurt
- 1 scoop (30g) natural protein powder (optional)
Method:
- Place the eggs in a saucepan and cover with cold water
- Place saucepan on the heat and constantly stir the eggs until he water is boiling
- Place the lid on the saucepan and rapidly simmer for a 8 minutes
- Remove from the boiling water and place the eggs in a bowl of cold water
- Allow to sit for 5 minutes in the water then remove and sit aside to cool for another 15-30 minutes
- Gently remove the shells of the eggs and discard the shells
- Using a sharp flat blade knife slice the eggs in half through the longest point of the egg
- Gently remove the yolks and place in a small mixing bowl
- Use a fork to mash the yolks as much as possible
- Add in the remaining ingredients ingredients and stir until a nice creamy and smooth consistency
- Either gently spoon of pipe the mixture into the yolk wells of the eggs
- Finish with a light dusting of paprika.
Nutritional Value per Portion:
- Calories: 74
- Total fat: 4.4g
- Total carbohydrates: 2.2g
- Protein: 5.9g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is not freezer friendly
- And extra curried egg yolk mixture can be reserved and used in sandwiches or as a dip
- 7 eggs has been used in this recipe as I know it’s the correct amount of eggs to present as seen in the picture
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.