OMG…I am posting because I cannot stop eating these in the HSN kitchen! Our Chef William has put a spin on this traditional Easter app…Wakaya Perfection Organic Pink Fijian Ginger Deviled Eggs! RECIPE: 1 Dozen X-large eggs ¼ cup Mayonnaise 1 ½ tsp Dijon mustard 1/8 tsp kosher salt 2 tsp Wakaya Perfection Organic Pink Fijian Ginger 2 tsp Cider Vinegar 1/8 tsp Madras Curry Powder 1/8 tsp Garam masala Cilantro (Garnish) 1. Place eggs into a saucepan right from the refrigerator, cover with cold water. Turn on medium heat and bring to a boil. Stirring once to center the yolks. 2. Set a timer to 9 minutes. After 9 minutes remove from the heat and allow to cool in the same water. 3. When cooled remove, shell, split in half and remove the yolks. 4. Place the yolks into a medium bowl, crush with a fork. 5. Blend the mayo, mustard, vinegar, curry, and garam masala. 6. Add to the yolk mixture and blend till smooth. 7. Either place in piping bag or spoon into the egg. 8. Garnish with a sprig of cilantro.
Posted on: Tue, 01 Apr 2014 12:42:56 +0000
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