We wanted to share this ridiculously easy deviled egg recipe, just in time for spring. This classic appetizer features local eggs from Lake Meadow Farms, and coconut curry aioli from Terrapin Ridge, another local company. Not to mention Brick Street Farm’s micro radish sprout, a staple in the BSF market.
The curry aioli gives this timeless appetizer a crowd pleasing twist, and the colorful radish sprouts add some color and tang. I guarantee you’ll love both making and tasting this yummy finger food.
In this recipe, we also want to share a technical trick with you. When it comes to cooking hard boiled eggs, steaming is the way to go! Not only will this gentle technique help the shells slide off more easily, but it will prevent that chalky grey ring from forming around the cooked yolk. Give it a try and see for yourself!
CURRIED DEVILED EGGS
AUTHOR: Alicia Geigel
– 6 Eggs
– Fresh or dried dill or parsley
1. First, bring about 1 inch of water to a boil. Then, place 6 cold eggs in a steamer basket and place over boiling water. Cover and cook for 13 minutes.
2. Next, gently transfer cooked eggs into an ice bath, and let sit for about 10 minutes. Once cool, peel off the shells from the eggs.
3. Cut the eggs lengthwise and carefully scoop the yolk into a bowl. Add 3-4 tablespoons of the curry aioli. That will taste amazing as is, but feel free to spice it up by adding a teaspoon of mustard, a dash of dill or parsley, and a pinch of paprika. Then, thoroughly mix all the ingredients together until it becomes a paste.
4. Then, scoop the yolk mixture into a bag and cut a small hole in one corner. Pipe the mixture into the center of the hard boiled egg. Finally, top with paprika and your micro green of choice. I chose micro radish for the color and tang. Plate, and enjoy!