I actually made these around New Year’s but didn’t put them up because of the fact that I was sticking to a French pastry theme and these just didn’t seem to fit the bill. I had told myself at the time, I would post about it at Superbowl time…then I realized today…it is Superbowl time. This recipe comes from Kathy Kasey, a Pacific Northwest food maven. Before coming to the PNW I had never heard of her but I am glad that I discovered her. Kathy doesn’t have a restaurant but a studio where she hosts classes and events. This recipe comes from Dishing with Kathy Casey, the first cookbook I owned by her, and my favorite out of the ones I have. These are pretty spicy for me but others seemed to enjoy them. Much better than just some mayo and egg yolk smooshed together.
Thanks to everyone for the well wishes. My foot still hurts, sadly more than I anticipated…I had hoped to be back at hockey on the 13th, but alas I do not see that happening. I get off of crutches on Monday(I hope). I did try baking brownie cupcakes which my foot thought was a horrible idea, but it was nice to bake again.
Thai Curry-Spiced Stuffed Eggs with Shrimp
1 dozen eggs
2 tsp Thai yellow curry paste
1 tsp minced garlic
2 tsp Dijion mustard
1/4 tsp Tabasco
1/2 cup mayonnaise
4 ounces bay shrimp, well drained and chopped
1 TBSP chopped fresh cilantro
1 TBSP chopped fresh mint
Place eggs in a saucepan and cover with cool water to 1 inch above the eggs. Bring to a boil over medium-high heat, then time 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When they are cool, carefully peel under running water.
Cut the eggs in half lengthwise and move yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.
Place curry paste in bowl with yolks and whip until smooth. Add the garlic, ginger, Dijon mustard, Tabasco and mayonnaise, and mix until smooth. Mix in half of the chopped shrimp.
Spoon the yolk mixture into a pastry bag fitted with a plain or large star tp and then pipe the mixture evenly into the egg white halves. If you don’t have a pipe bag, simply spoon the mixture in.
In a small bowl, mix together the remaining chopped shrimp, cilantro and mint. Top each egg half with a bit of the mixture, dividing it evenly among the eggs.