Yes, Easter is over. Passover too. And soon enough the week will be done. Stick a fork in me, because I am definitely done.
We always try to get through the beginning of April/Easter without any major calamities. We've had babies born at our wedding, our baby nearly arriving 9 weeks early, that baby then being hospitalized, asthma attacks, and various minor things like cars lighting on fire at this time of year. A few minor hiccups last week, but we were doing great and no hospital visits in sight. Then, on Monday morning I walked into a door. And broke my nose.
Thankfully it is no big deal and other than some swelling I don't look too beat up. There was no emergency room visit, so that's progress.
By the time 5 o'clock rolls around my face is throbbing and I just can't deal with making dinner. Today I attempted to deal with my overflowing fridge and get something together. The most I could muster was dealing with the leftover dyed eggs. Most of them were cracked from the manhandling The Monster gave them. And there were a lot! We could have been eating egg salad sandwiches all week. Instead I thought we could indulge on one of Hubby's favourites: deviled eggs.
Truth be told, Hubby loves himself a boiled egg, no matter what form it comes in. Dippy eggs with toast points. A half dozen hard boiled eggs as a post-hockey snack - yes, I said 6 eggs as a snack. And even the traditional potluck deviled egg with its sprinkling of unnecessary paprika. The most requested form however, is the curried deviled egg. And yes, we could eat these for dinner. Okay, we might make a salad to round out the meal. Maybe.
I make these for every barbeque we have. I made them for my brother- and sister-in-law's wedding. And my other brother-in-law asks for these almost more than he asks for pie.
For every iteration on the deviled egg theme there will be lovers and haters. My brother, for example, makes wasabi deviled eggs. I'm not that much of a fan. And I could take or leave the traditional variety too. But add some mango chutney and curry powder and you will see me hoovering a plate faster than anyone could sprinkle paprika. Maybe you'll hate these, but then I would think there is something wrong with you. And if deviled eggs aren't your thing, add a touch more mayo, chop up the whites, and make an egg salad sandwich.
Curried Deviled Eggs
Makes 12 servings
6 hard boiled eggs, sliced in half lengthwise
2 TBSP mayonnaise
1 TBSP mango chutney
1 tsp curry powder
Salt and Pepper
1. Scoop out the yolks and place in a bowl. Set aside the whites.
2. Mash the yolks together with the mayonnaise, chutney, and curry powder. Season to taste.
3. Spoon the yolk mixture back into the egg whites. Garnish with a slice of mango.