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Receta Devilled Eggs
by Global Cookbook

Devilled Eggs
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Ingredientes

  • 12 x Large eggs 12
  • 1 can Chickpeas, rinsed and liquid removed 540 mL (19 ounce)
  • 1 Tbsp. Curry pwdr 15 mL
  • 3 Tbsp. Yogurt, (or possibly more if necessary) 45 mL
  • 2 Tbsp. Lemon juice 25 mL
  • 1/2 tsp Tabasco sauce, (more or possibly less to taste) 2 mL
  • 1 Tbsp. Paprika 15 mL Alfalfa sprouts

Direcciones

  1. Bring a large pot of water to a boil. Add in 1 Tbsp./15 mL salt. Add in Large eggs gently and cook 12 min. Drain. Crack and cold in cool water. Peel.
  2. Cut Large eggs in half crosswise. Remove yolks (some can be added to filling if you want).
  3. For the filling, place chickpeas (save 24 whole ones) in a food processor.
  4. Add in curry pwdr, yogurt, lemon juice, Tabasco and puree till very smooth.
  5. Taste and adjust seasoning.
  6. Spread alfalfa sprouts over egg flat (carton). Place egg white halves in grooves, empty side up. Pipe filling into egg whites. Top with a chick pea.
  7. Dust with paprika.
  8. NOTES : Makes 24