Vadouvan Deviled Eggs

By Elise Hanna

VADOUVAN DEVILED EGGS

 

How Our Recipes Kits Work

We provide spices:

  • Vadouvan - Salt Free

Your shopping list:

For the Brine:

3/4
cup water
1
cup cider vinegar
1/2
inch piece of fresh ginger, julienned
1
teaspoon mustard seeds
1
teaspoon cumin seeds
1/4
cup red onion, sliced
2
garlic cloves, sliced
1/4
cup sugar
2
teaspoons turmeric (or fresh turmeric root, julienned if you have it!)
6
hard-cooked eggs, peeled dd>

 

For the filling:

1
tablespoon RawSpiceBar’s Vadouvan
2
tablespoons mayonnaise
1
teaspoon dry mustard powder
salt and paper to taste

 

Garnish:

mustard seeds
fresh cilantro
sliced green chilies
red pepper flakes

Brine Method:

  • 1.

    Boil the eggs, peel and place in a quart-sized glass jar with a lid.

  • 2.

    Combine all ingredients for the brine in a small saucepan and bring to a boil. Boil uncovered for five minutes. The sugar should be dissolved and the brine should be fragrant. Remove from the heat and set aside to cool slightly.

  • 3.

    Pour the brine into the jar with the peeled eggs until just covered. Seal and refrigerate for at least 24 hours.

 

Filling Method:

  • 1.

    Cut each egg carefully in half with a sharp knife and gently remove the yolk placing the yolks together into a small bowl. Set the whites aside on a plate to fill later.

  • 2.

    Lightly mash the yolks with a fork to break them up.

  • 3.

    Add the mayonnaise, dry mustard, and Indo-French Vadouvan spice pack. Blend well.

  • 4.

    Using a teaspoon fill each egg with a scoop of filling and garnish with mustard seeds, cilantro. Add sliced green chili and red pepper flakes, like I did for a kick.

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