Curried Deviled Eggs with Lime Relish

appetizer

Apr 13

This recipe was originally developed for my cookbook, Anna Getty’s Easy Green Organic. I was a long time fan of deviled eggs and adding curry powder was my special touch. Now I have revamped the recipe to include crispy Basmati Rice and Indian lime relish which is at once spicy and tangy. I love this new version. It is a vibrantly flavorful dish which can be a perfect passable appetizer or a beautiful addition to a brunch table, decorated with sliced garlic chives and edible flower petals. Eggs are packed with choline for the brain and protein for muscle building. My husband had a great idea to maybe add a small dollop of something sweet, like a mango chutney. I love this dish and hope you do too.

Serves 6/ 1 dozen deviled eggs / prep time 25 minutes / cook time 20 minutes/ total time 45 minutes

Gather

6 large eggs

5 tablespoons Veganiase or mayonaise

1 teaspoon Dijon mustard

11/2 teaspoons Indian curry powder

Salt to taste

1/3 cup cooked Basmati rice

1 teaspoon tapioca flour

Avocado oil

2 tablespoons lime relish, finely chopped (available here )

1 tablespoon Pickled Red Onions (recipe here )

4-5 garlic chives sliced into 1/2 inch pieces

Edible flowers

Pepper to taste

Make

Put the eggs in a medium pot and add enough water to cover the eggs. Bring the water to a boil over high heat and cook for 13 minutes. Drain the eggs and rinse with cold water.

Peel the eggs and cut them in half. Gently remove the yolks and put them in a medium bowls. Place the egg halves on a separate plate. Mash the egg with two tablespoons of water until smooth and creamy. Then add the mayonnaise, mustard, and curry powder. Mix well and add salt to taste.

Put the rice in a small bowl and mix in the tapioca. With your hands, mix the tapioca flour until the rice is coated.

Place about 1/2 inch deep avocado oil in a small pan over medium heat. Heat the oil so that when you throw in a few grans of rice in, they pop. In two batches, add the rice to the oil, be careful as the oil will be very hot and potentially spurt out of the pan. I have a mesh splatter screen. I use to protect myself. After 5-6 minutes or when the rice looks crispy, remove and place the rice on a paper towel on a plate to absorb any extra oil.

Let cool.

Fill a reusable pastry bag or piping bag with the yolk mixture and gently squeeze out the mixture into the egg white halves. You will have to eye ball it so you don’t run out of the mixture. Don’t overfill the egg halves. You can also use a a small spoon to fill the egg halves.

Using a small spoon, evenly place a small amount of lime relish on top of each egg. Garnish with a small slice of the pickled red onion, crispy rice, garlic chives, some cracked pepper and edible flowers.