Curried Eggs

I’m popping in with a recipe even though it’s not Saturday because by Saturday, all your Easter eggs may be too old to eat!  😉  This post is one part of the answer to the question: So, after the eggs are dyed and Easter is over, what do you do with all the eggs?!  There’s only so much egg salad that a person can eat, after all…  😉

My foray into this different way of using hard boiled eggs was inspired by a note in the More-with-Less Cookbook, and was fleshed out using this recipe from Food.com.  It’s certainly leagues away from egg salad, and comes together quickly.

I just ate the eggs and sauce plain, but they’d probably be good served with rice, too.

I hope this helps you deal with any surfeit of Easter eggs you might have!  😉

Ingredients:

  • 6 hard boiled eggs
  • 4 Tablespoons of butter or olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 Tablespoons curry powder
  • 2 heaping Tablespoons tomato paste
  • 3/4 cup water
  • 1 Tablespoon lemon juice
  • a few dashes of salt and pepper

Directions:

  1. Melt the butter in a skillet and cook the onion and garlic until just soft.
  2. Meanwhile, peel the hard boiled eggs and slice them in half lengthwise.
  3. Stir in the curry powder, tomato paste, water, lemon juice, and salt and pepper.  Cook until it’s warmed through and begins to bubble.
  4. Gently add the halved hard boiled eggs and spoon some of the sauce over each egg half.
  5. Let simmer over medium low heat until the eggs are warmed through or until the sauce has reduced (about 15 minutes).
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