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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray's Big Orange Book! Ingredients:
12 large hard-boiled eggs, peeled |
1 inch fresh gingerroot, peeled, finely grated |
2 -3 thin scallions, finely chopped |
1 garlic clove, grated |
1 tablespoon curry powder |
3 -4 tablespoons mayonnaise (just enough to bind) |
salt and pepper |
2 tablespoons red bell peppers, finely chopped |
1 tablespoon fresh cilantro, finely chopped (or parsley) |
Directions:
1. Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled egg whites upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
2. Break the egg yolks up a little bit using a frok. Add the ginger, scallions, garlic, curry powder, mayonnaise and salt and pepper. Mash until smooth and adjust the seasonings if necessary.
3. Fill the egg whites, overstuffing them a little. Garnish the eggs with the red bell pepper and cilantro. Enjoy!
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