Curried Chervil Eggs

Name: Curried Chervil Eggs
Ingredients: 6 hard boiled eggs, cooled and peeled; 1 teaspoon butter; 2 teaspoons curry powder; 1 teaspoon finely minced chives; 2 teaspoons finely minced chervil leaves; 1 teaspoon finely minced curly parsley leaves; 2 tablespoons lowfat mayonnaise; 1 tablespoon lemon juice; 1 tablespoon Dijon mustard; Parsley, dill sprigs, violas or borage flowers, for garnish

10 ingredients

10 steps

Ingredients

6 hard boiled eggs, cooled and peeled
1 teaspoon butter
2 teaspoons curry powder
1 teaspoon finely minced chives
2 teaspoons finely minced chervil leaves
1 teaspoon finely minced curly parsley leaves
2 tablespoons lowfat mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Parsley, dill sprigs, violas or borage flowers, for garnish

Directions

1

Cut the eggs in half lengthwise.
2

Remove the yolks and place in a bowl.
3

Mash the yolks thoroughly with a fork.
4

Heat the butter in a small skillet and add the curry powder, stirring frequently.
5

Cook over low heat for several minutes until very fragrant.
6

(Curry, like cumin, requires heat to release the full intensity of its flavor.
7

In uncooked recipes like this one, the extra time to toast the curry powder makes an incredible difference in the final flavor.)
8

Add the curry powder with the remaining ingredients and mix thoroughly.
9

Using a spoon or a pastry bag, fill the egg whites with the mixture.
10

Garnish and refrigerate until serving.