Deviled Eggs with Curry and Cilantro

From the kitchen of One Perfect Bite...I was an adult before I had a deviled egg. For whatever reasons, they were never prepared in the kitchens of my childhood. I suspect these may be one of those dishes that has regional, rather than national appeal and I was raised in an area where they were not widely popular. While I enjoyed my first deviled egg, I was never moved to reproduce them in my own kitchen. I sat in on a planning meeting for a picnic this week, and deviled eggs were mentioned as a possible menu item. I feel badly now, because I was the one who squashed the idea of serving them. I have a "thing" about dishes made with mayonnaise being served on occasions where there is no refrigeration, and, in arguing my point of view I was way more vociferous than was necessary. These eggs were my way of apologizing to the woman whose toes I stepped on. She liked them, so I thought those of you who enjoy deviled eggs might want to give them a try. The eggs have a hint of curry and are wonderfully fragrant. I found the recipe in Nancie McDermott's The Curry Book and I can recommend the eggs and the book to you. These eggs will never win a beauty contest, but if you are looking for a new twist on an old favorite, I think you'll like them. It is probably best to use a mild curry powder to prepare them. Here's the recipe.

Deviled Eggs with Curry and Cilantro...from the kitchen of One Perfect Bite, courtesy of Nancie McDermott

Ingredients:
8 large eggs
1/4 cup mayonnaise
1 tablespoon mild curry powder
1/2 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large scallion, thinly sliced crosswise
2 tablespoons finely chopped cilantro

Directions:
1) Place eggs in a medium-sized saucepan and cover them with water. Bring to a full boil over high heat. Reduce heat to medium and simmer for eight minutes longer. Remove from heat. Drain and rinse in two changes of cold water. Leave eggs in water until cool.
2) While eggs cook, combine mayonnaise, curry powder, mustard, salt and pepper in a mixing bowl. Mix well. Set aside.
3) Peel eggs and cut in half lengthwise. Carefully scoop out yolks and force through a sieve. Add to mayonnaise mixture and mix well. Fold in scallions and cilantro. Stuff each egg with one tablespoon filling. Serve at once, or cover and chill until ready to serve. Yield: 16 deviled eggs.

You might also enjoy these recipes:
Tarragon Mustard Deviled Eggs - Kalyn's Kitchen
Wasabi Deviled Eggs - Cooking with Amy
Deviled Eggs Deluxe - The Recipe Girl
Lemon Dill Deviled Eggs - Eat Real
Incredible Deviled Eggs - Christine Cooks

Savory Mushroom Puff - Outdoor Wednesday

From the kitchen of One Perfect Bite...The cakes and cookies have all been baked and safely stored. Now, like it or not, it's time to get back to kitchen basics and think about making a "real" meal or two. This mushroom puff is a cross between a crustless quiche and a souffle and it is one of my favorite casseroles for a holiday breakfast or brunch. It's really simple to do and the few ingredients that are used to assemble it provide great texture and a unique flavor. The dish can be oven ready in 15 minutes and on the table within an hour. It holds well and can be served hot from the oven or warm. It can also be reheated. It would be wonderful to serve for breakfast on Christmas or New Year's morning. The casserole rises slightly in the oven, a bit like a souffle, and, while it deflates quickly, it has great color and visual appeal. The recipe can be doubled without a problem. Here's how it's done.

Savory Mushroom Puff...from the kitchen of One Perfect Bite

Ingredients:
4 thick slices white bread, crusts removed
1/2 pound breakfast sausage, cooked and crumbled
1/4 cup finely chopped onion
3 cups sliced mushrooms
6 large eggs, beaten
1 cup baking mix (i.e. Bisquick)
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
2 tablespoons chopped fresh parsley + parsley for garnish
1-1/2 cups shredded cheddar cheese

Directions:
1) Preheat oven to 350 degrees F. Grease a 9-inch square glass pan and set aside.
2) Line bottom of pan with bread slices.
3) Combine sausage, onions and mushrooms and sprinkle them over bread slices.
4) Combine eggs, baking mix, milk, mustard, mayonnaise, parsley, sage and cheese in a bowl. Pour into pan.
5) Place a baking sheet under pan. Transfer to oven. Bake until puffed and golden brown, about 45 to 50 minutes. Cut into squares and garnish with chopped parsley, if desired. Yield: 9 servings.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer