The curried pickled eggs recipe is a neatly-wrapped little package of two dishes in one. You can enjoy a hardboiled egg’s soft, creamy texture or open it up and use the egg as a dumpling filling or an hors d’oeuvre.
This recipe is one you’re likely to find at a potluck or picnic, which is the way my family ate it. This is a great way to use up leftover Easter eggs.
How to make a Curried pickled eggs recipe?
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4 peoples
- 4 medium free-range eggs
- 300ml of distilled vinegar
- 150ml of water
- 80g of sugar
- 2 tbsp of mild curry powder
- 1/2 tsp salt
- 1 tbsp of mustard seeds
- 1/2 tsp chili flakes
- 2 bay leaves
- 2 tablespoons cumin seeds
- 2 teaspoons ground coriander
- 3 garlic cloves, smashed and peeled
- 3 thin slices of fresh ginger
- 2 teaspoons ground turmeric
1. Hard boil your eggs. Fill a large saucepan with water, add the vinegar and bring to a boil. Add the eggs and cook for 10 minutes. Then remove from the heat and allow to cool in cold water. Once cool, peel them and set them aside.
2. Place a small saucepan over medium heat, add the water, sugar, and curry powder and stir until dissolved. Allow to simmer for 10 minutes, then remove from heat and leave to cool completely
3. Add the vinegar, water, and sugar to a large saucepan. Add the bay leaves, cumin seeds, and mustard seeds. Bring to the boil and then reduce to a simmer. Add the remaining ingredients and leave to simmer for 20 minutes.
4. Stir in the hardboiled eggs until well-mixed. Remove from heat, cover, and leave for 2 hours in a cool place. Remove from heat and pack into jars with lids or rings (lest you want them as an hors d’oeuvre).
5. Store in a cool, dry place in the refrigerator.
6. Serve with crackers, bread, or toasted bread.
7. Serve with mashed potato or a salad of spring greens, chickpeas, and carrots with a dressing made from olive oil, lemon juice, and a dash of vinegar and salt.
How do you eat a Curried pickled eggs recipe?
As an hors d’oeuvre: Simply top with a little sour cream, chopped parsley, and lemon pepper.
As a dumpling filling: Fill sour cream scones with the mixture, or stuff them into small cabbage leaves, crusty bread rolls, or dessert pastry shells.
Alternatively, you can use the mixture as a dip for savory crackers.
Nutrition Facts of Curried pickled eggs recipe
- Calories: 120
- Total Fat: 2.5 g
- Saturated Fat: 0 g
- Cholesterol: 186 mg
- Sodium: 224 mg
- Carbohydrates: 17 g
- Dietary Fiber: 1 g
- Sugars: 13 g
- Protein: 7 g
Health Benefits of Curried pickled eggs recipe
This light-flavored, crispy snack contains vitamins, minerals, and antioxidants. It’s a great way to use up leftover Easter eggs.
With the flavors of curry and the texture of a pickle, curried pickled eggs are the perfect finger food for any occasion.
How to store Curried pickled eggs recipe?
Refrigerate within two hours of opening. Curried pickled eggs can be stored in your refrigerator for six months.
How long will Curried pickled eggs last?
The origination date of this product is included in the packaging. Use-by dates can vary depending on the date of manufacture and whether the food has been frozen.
The shelf life of a product depends on storage conditions such as temperature, exposure to light, and humidity.
How to serve the Curried pickled eggs recipe?
You can enjoy the soft, creamy texture of a hardboiled egg or open it up and use the egg as a dumpling filling or an hors d’oeuvre.
Suggestion: You can serve this mixture with crackers, fresh bread, or toasted bread, or mash it with boiled potatoes and a little salad.
Is the Curried pickled eggs recipe good for everybody?
This dish is good for the whole family to enjoy, but use milder curry powder if you don’t want it too spicy.
Although curried pickled eggs are a traditional recipe, the use of curry may not be the best idea for people with gall bladder problems or bile duct problems.
Note: If this recipe is prepared without animal-based ingredients, it is suitable for vegans and vegetarians.
We love this easy curried pickled eggs recipe. It’s pure and simple – just like Rachel’s cooking. The subtle kick of the curry powder works well with the eggs, which are soft and creamy while allowing you to use up some leftover Easter eggs.
We also like the fact that this recipe is both vegan and vegetarian-friendly.
I hope you enjoy this rich, creamy, and light dish! 🙂
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