Easter table appetizer: Curried Cilantro Deviled Eggs

Simple and elegant, this curried version of deviled eggs will give your festive Easter table a curry twist!

Curried Cilantro Deviled Eggs

12 eggs, hard-boiled, shelled and sliced in halves
1/2 cup mayonnaise
1/4 cup cilantro, finely chopped
1/4 cup red onion, finely chopped
2 tsp. Arvinda’s Curry Masala
2 tsp. mustard
1/2 tsp. Arvinda’s Garam Masala
sea salt, to taste
Garnish: Arvinda’s Garam Masala, red pepper brunoise (small dice), red onion finely sliced, cilantro leaves

Method: In a bowl, finely mash hard-boiled egg yolks. Combine with mayonnaise and mix well. Add cilantro, red onion, Arvinda’s Curry Masala, mustard, Arvinda’s Garam Masala. Season with sea salt, to taste. Yield = 24 pieces.

Posted on April 16, 2014 .