An easy and simple appetizer for any holiday table, guests will be happy with this for not only its protein but also for its flavour. Arvinda's Curry Masala delicately spices up the filling and Arvinda's Garam Masala finishes it off with a touch of warmth.
CURRIED CILANTRO DEVILED EGGS with GARAM MASALA
I like these to look rustic, so I just used a teaspoon to spoon into each egg half. Arrange on a platter and garnish with a sprinkle of Arvinda’s Garam Masala, red pepper, red onion and a cilantro leaf.
Method of Preparation:
1) 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. Garnish with red pepper, red onion and cilantro leaves. Yield = 24 pieces.
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. dijon mustard
1/2 TSP. ARVINDA'S GARAM MASALA
sea salt, to taste
Garnishes: red pepper brunoise (small dice), red onion finely sliced, cilantro leaves