Curried Devilled Eggs
Chef Vikram Vij and his wife Meeru realize the value of farm-fresh eggs. Both come from egg-loving families, and have passed on this love of eggs to their children. They believe that eggs are nutrient-rich, and the talk of cholesterol doesn’t scare them one bit. They believe that one boiled or poached egg is healthy and quite filling, and they love their weekend omelets. However, they eat only eggs from organic, cage-free hens because what the hen eats will be in her eggs, and they want their eggs to be as pure as possible.
Recipe: Curried Devilled Eggs
Summary: From the book Vij’s at Home—Relax, Honey: The Warmth and Ease of Indian Cooking © 2010, by Meeru Dhalwala and Vikram Vij.
- 1/4 cup cooking oil
- 1/2 teaspoon cumin seeds
- 1 cup chopped (or halved and thinly sliced) red onion (1 medium)
- 1 Tablespoon finely chopped garlic (3 medium cloves)
- 1/2 cup finely chopped tomato (1 medium)
- 1 teaspoon salt
- 1 teaspoon crushed cayenne pepper (optional)
- 1/2 teaspoon ground cumin or garam masala
- 1/2 teaspoon ground fenugreek seeds (optional)
- dash of black pepper
- 1/4 cup plain yogurt (minimum 2% milk fat), stirred
- 4 to 5 eggs, hard boiled, cooled to room temperature and peeled
- 1/4 large jalapeño pepper, finely chopped
- Heat oil in a small pot on medium-high for 1 minute.
- 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.
- Add garlic and sauté for another 2 to 3 minutes, or until golden brown.
- Stir in tomatoes, then immediately add salt, cayenne, ground cumin (or garam masala), fenugreek seeds and black pepper.
- Sauté the masala for 4 to 5 minutes, or until oil glistens on top.
- Turn off the heat.
- 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.
- 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.
- 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.
Preparation time: 1 hour(s) 5 minute(s)
Number of servings (yield): 6
From the book Vij’s at Home—Relax, Honey: The Warmth and Ease of Indian Cooking © 2010, by Meeru Dhalwala and Vikram Vij. Published by Douglas and McIntyre an imprint of D&M Publishers Inc. Photographs by John Sherlock. Reprinted with permission of the publisher.