DEVILED
EGGS FOR THE 10 ANNIVERSARY OF THE SOUP KITCHEN
APRIL
24 2013 1 PM by CHEF DAN:
Makes
24 deviled eggs
INGREDIENTS:
12
hard boiled eggs
5
tablespoons Peruvian aji sauce (recipe to follow)
1
teaspoon curry powder
Garnish
with red pepper minced and cilantro chopped
DIRECTIONS:
1.
Peel
the eggs and carefully slice each one in half lengthwise.
2.
Scoop
out the yolks and place them in a bowl.
3.
Stir
in the curry powder and Peruvian sauce into the egg yolks with a fork.
4.
Mashing
and mixing until smooth and well blended.
5.
Season
with salt and pepper.
6.
Refill
egg whites with small scoops of the egg yolk mixture.
7.
Garnish
with red pepper and cilantro.
PERUVIAN
AJI SAUCE:
1.
4
jalapenos chilies, seeds and veins removed.
2.
1/4-cup
mayonnaise
3.
5
scallions, finely chopped
4.
1/2-bunch
of cilantro leaves, (no stems please)
5.
1
teaspoon (EACH) salt, black pepper, garlic powder.
DIRECTIONS:
1.
Put
all ingredients in a blender and process until smooth
ENJOY
DAN: BON-APPETITE!!
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