Deviled eggs with curry and lemon
For your next party, consider these simple deviled eggs with curry and lemon for your entree.
1. Hard boil the eggs for 10 minute in vinegared water. Leave to cool before peeling off the shell, then cut the eggs in two lengthwise. Gently remove the yolks and mash them.
2. Mix the yolks with the fromage blanc and creme from Elle & Vire, the mustard, half of the curry powder, the zest of half a lemon and 4 tablespoons of chopped chives, and season with salt and pepper. Fill the egg whites with the mixture and refrigerate.
3. Combine olive oil, white balsamic vinegar, the minced shallot and the chopped dill into a bowl. Season with salt and pepper. Set aside.
4. Wash the asparagus and cut into the base. With the help of a mandoline, shred the asparagus lengthwise into thin strips. Immerse the strips in boiling salted water, drain , then plunge it into ice-water to blanch the vegetables. Leave the strips to dry for a few minutes on paper towels. Place the strips in a bowl, sprinkle with vinaigrette and mix gently.
5. Divide the strips of asparagus into the bowls, forming a little nest. Place half of the deviled egg into the nest and garnish with a few pearls of salmon roe. Sprinkle with curry powder and the remainder of the chopped chives.
Photo credit: Sucré Salé
