Thursday, 25 July 2013

Buffet Finger Food. Devilled or Stuffed Eggs

I had to provide a plate of finger food for a party last week. This recipe  is easy, quick and tastes good. It is old-fashioned and you will not find it in many recipe books these days

The chairs and table are Mexican where we lived for a time
View from sitting-room French window in Truro
Stuffed Eggs

Hard boil 12 eggs for 10 minutes.

Put them in cold water and take the shells off after they have cooled.
Cut the eggs lengthwise and ease the yolks out with a teaspoon.
Mash yolks in a bowl with a fork, but keep some texture
Add a tablespoon of butter, mango chutney.and a dash of curry powder to taste. 
Spoon the mixture into the egg whites
Decorate with a sliced radish or anchovy on the top.