Curried Eggs, #1

Judith Nolan


boiled eggs, cooled
curry powder
salt and pepper
finely chopped parsley, plus some small sprigs
heavy cream


Boil as many eggs as you might need until hard boiled, then cool and peel. Slice in half horizontally.

Carefully scoop the yolks from the whites and place yolks in a bowl.

Arrange whites on a serving plate.

Add to the yolks curry powder to taste, pepper, salt and finely chopped parsley. Then mix all with some cream until the mix is crumbly moist, but not too wet. Spoon or pipe back into the empty white cases, mounding up to fill each one. Top with a small sprig of parsley.


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