These snowy devilled eggs remind me of an era gone by - a time where cocktail hour and cummerbunded servers were norm at the country club.
Marvellous for a light luncheon or afternoon tea, the lightly sauteed shrimp in Madras curry powder is all the kick needed to pizazz up what is other wise a lightly flavored offering.
For Mom's out there, I had my younglings fighting over the last piece and that's before I even got to the table myself!
Adapted from a tattered Cordon Bleu mini-series book on eggs from 40 years ago, these delights went by the name of Egg Mimosas and I've taken the original recipe and shaken it up.
Gather the ingredients - 
6 hard boiled eggs, raw shrimp, Madras curry powder, olive oil, mayonnaise, sour cream, salt and water.
Prepare the ingredients:
Shrimp : Chop the shrimp into small chunks.
Eggs : Halve and separate the yolks from the whites. Set the yolks aside in a bowl till further use. Chill in the refrigerator till ready to use.
In a small non-stick saute pan, add 1 tbs olive oil & heat on medium-high. Add the curry powder and stir.
As soon as it sizzles, chopped shrimp and salt and saute for a few minutes till the shrimp turns pink. Remove from heat immediately and empty the shrimp in a bowl to cool.
Meanwhile, combine 5 tbs mayonnaise with 5 tbs sour cream.
Remove 3 tbs of the mixture in a separate bowl and add about 2 tbs water to thin. Stir to combine. It should be pourable, the consistency of cream.
To the cooled shrimp add all but 3 egg yolks. Mash them up the best you can with the back of a spoon or fork.
Add the mayonnaise mixture and stir to thoroughly combine. Taste to adjust seasonings. Chill in the refrigerator till ready to use.
Assemble just before serving:
Divide the filling among the egg white halves topping to the brim. Drizzle the thinned mayonnaise mixture over the eggs dividing equally.
Place the remaining 3 egg yolks in a sieve. Rub the yolks over the eggs to drizzle a fine 'egg yolk rain' all over the plated eggs.
Serve immediately.
In one word -Delicious!
The curry flavored shrimp burst with flavor against the delicate backdrop of the creamy sauce. These are addictive and it will be hard to stop eating these once you get going so make a ton!
Recipe for
Curried Shrimp Deviled Eggs
Adapted from a recipe by Cordon Bleu - Egg miniseries
Preparation time - 15 minutes
Assembly - 10 minutes
Makes 12 deviled eggs
Shopping list
6 hard boiled eggs
8 oz raw shrimp,
1/2 tbs Madras curry powder,
1 tbs olive oil,
5 tbs mayonnaise,
5 tbs sour cream,
1/2 tsp salt
2 tbs water
Preparation:
Shrimp : Chop the shrimp into small chunks.
Eggs : Halve and separate the yolks from the whites. Set the yolks aside in a bowl till further use. Chill in the refrigerator till ready to use.
Method:
In a small non-stick saute pan, add 1 tbs olive oil & heat on medium-high. Add the curry powder and stir.
As soon as it sizzles, chopped shrimp and salt and saute for a few minutes till the shrimp turns pink. Remove from heat immediately and empty the shrimp in a bowl to cool.
Meanwhile, combine 5 tbs mayonnaise with 5 tbs sour cream.
Remove 3 tbs of the mixture in a separate bowl and add about 2 tbs water to thin. Stir to combine. It should be pourable, the consistency of cream.
To the cooled shrimp add all but 3 egg yolks. Mash them up the best you can with the back of a spoon or fork.
Add the mayonnaise mixture and stir to thoroughly combine. Taste to adjust seasonings. Chill in the refrigerator till ready to use.
Assemble just before serving:
Divide the filling among the egg white halves topping to the brim. Drizzle the thinned mayonnaise mixture over the eggs dividing equally.
Place the remaining 3 egg yolks in a sieve. Rub the yolks over the eggs to drizzle a fine 'egg yolk rain' all over the plated eggs.
Serve immediately.
Enjoy!
