April 1, 2013

Chick-in-Eggs

Posted by HI Cookery under 04 April | Tags: , , , , , , , |
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Chick-in-Eggs

Chick-in-Eggs

April: Easter Week

We dress up deviled eggs as little devils after Halloween, on November 2, National Deviled Eggs Day. But around the Easter season, we make special spring chicks because they look so cute cracking out of their shells.

Eggs are festive food this time of the year as they are symbolic of transformations. The dead of winter is reborn into the hope of spring; the rising of Jesus from the dead represents new life; yolks turn into yummy appetizers.

Do deviled eggs differently during Easter Week and decorate them as spring chicks! Blessings to all our blog readers on Easter!

Recipe

Ingredients

  • 4 hard boiled eggs, cooled and shelled
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon curry powder (or to taste)
  • carrot sliver
  • black food gel tube

Directions

Boil, cool and shell the eggs. Slice a little piece off the bottom of an egg so it could stand on its own. Slice the egg 1/3 from the top, making the bottom 2/3 larger.

Chick-in-Eggs

Remove the yolks to a mixing bowl. Use a sharp paring knife to cut triangular “cracks” from the top and bottom of the egg whites. Set aside. Add mayonnaise and curry powder to the egg yolks and mash with a fork until smooth.

Chick-in-Eggs

Generously fill the bottom of the egg whites with a mound of the yolk mixture (we used a pastry bag fitted with a large round tip). Cap off with the top egg whites. Peel a small part of a carrot. Cut out into tiny triangles for the beaks. Position them on the egg yolks. Lightly touch the tip of the black tube frosting to make the eyes. Refrigerate until ready to serve.

Chick-in-Eggs

Notes

  • Thanks to Lisa L. for the idea of decorating our deviled eggs into spring chicks.
  • Knead the black tube icing and squeeze out the excess liquid on a napkin before decorating the chick-in-eggs to avoid runny smears on the yolk filling.
  • Search our blog for other Easter and egg recipes.
 

November 2, 2010

Curried Devil’s Eggs

Posted by HI Cookery under 11 November | Tags: , , , , , , |
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Curried Devil’s Eggs

Curried Devil's Eggs

November 2: National Deviled Eggs Day

We dress up deviled eggs for Halloween dinners and make them a little hot and spicy with curry powder and red bell pepper. The added appeal of these appetizers is that they are made with healthier ingredients, such as fat-free yogurt instead of mayonnaise and a crisp, fresh vegetable for a garnish. For an “eggs-traordinary” presentation, prepare curried devil’s eggs for National Deviled Eggs Day!

Recipe

(Adapted from Weight Watchers)

Ingredients

  • 3 large eggs, boiled and shelled
  • 3 tablespoons fat-free yogurt
  • 2 teaspoons curry powder
  • ¼ teaspoon salt
  • red bell pepper slices
  • black tube icing (we used Wilton brand)

Directions

Boil, cool and shell the eggs. Slice the eggs in half lengthwise. Carefully remove the yolks and place in a small bowl with the yogurt, curry and salt. Mash together with a fork until smooth. Fill the egg whites with a mound of the yolk mixture (we used a pastry bag fitted with a large round tip).

Curried Devil's Eggs

Slice the red bell pepper into a long strip. Cut out tiny triangles and arrange on them on the egg. To make the devil’s horns and beard, use two red bell pepper triangles pointing up on the wider end of the egg and another one pointing down on the opposite side of the egg. Lightly touch the tip of the black tube frosting to make the eyes and nose. Refrigerate until ready to serve.

Curried Devil's Eggs

Notes

  • Knead the black tube icing and squeeze out the excess liquid on a napkin before decorating the curried devil’s eggs to avoid runny smears on the yolk filling.