Classic Deviled Egg Recipes With Curry

Egg Curry Recipe Ingredients:

4 hard boiled eggs
¼ cup crabmeat, cooked
1/8 cup mayonnaise based dressing, low fat, divided
¾ tablespoon mango chutney
½ tablespoon green onions (scallions), chopped finely
1 ½ tablespoon mayonnaise based dressing, low fat
¾ teaspoon Dijon style mustard
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
¼ teaspoon curry powder

For garnish:

Chopped or sliced toasted almonds or snipped fresh chives or chopped sweet pepper or cracked paprika or black pepper

Method:

1. Cut the hard cooked eggs lengthwise into two halves. Remove the yolks and set the egg whites aside.
2. Place egg yolks in a re-sealable plastic bag. Add 1/8 cup low fat mayonnaise dressing, scallions, half the amount of salt and half the amount of cayenne pepper. Seal the bag and gently squeeze it to mix all the ingredients together.
3. Snip one corner of the bag in a small ‘V’ shape. Pipe the egg yolk mixture form the snipped side of the bag in the egg white halves. You may also combine egg yolks along with 1/8 cup low fat mayonnaise dressing, scallions, half the amount of salt and half the amount of cayenne pepper in a medium size bowl. Mash and mix this mixture well with the help of a fork and spoon it in a decorating bag which is fitted with a star tip nozzle. Pipe this egg yolk and mayonnaise mixture in the egg white halves.
4. If there are any large pieces in mango chutney then snip them off. Combine the remaining mayonnaise dressing long with the mango chutney, curry powder and the remaining cayenne pepper and salt. Fold cooked crabmeat gently in this mixture.
5. Top spoonful of this crabmeat mixture on each deviled egg and cover it. Place the eggs in the refrigerator to chill for at least 1 to 2 hours. Garnish with the suggested options mentioned above according to your choice and availability. This recipe makes 8 servings.

Health Tip:

• Deviled egg with curried crab is a low calorie diabetes friendly recipe which provides about 70 calories and 5 gm fat per serving.
• As shellfish and egg yolk is a part of this recipe, this recipe also provides cholesterol (113 mg per serving). To decrease the total fat and cholesterol content of this recipe you may substitute shellfish that is crabmeat with any other fish.
• This recipe provides only 2 gm total carbohydrate and 4 gm protein per serving.