| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Appetizer |
16 |
Servings |
INGREDIENTS
| 8 |
|
Hardboiled eggs; cut in half |
| 1 |
tb |
Good curry powder |
| 1 |
tb |
Dried Chinese mustard (up to) |
| 3 |
|
Dried Habanero chiles; crushed |
|
|
Fresh ground black pepper |
|
|
Cilantro; lemon basil or parsley sprigs |
|
|
Sprinkle of paprika |
INSTRUCTIONS
Date: Mon, 08 Apr 96 17:08:00 PDT
From: "Anne M. Trimble" <ATRIMBLE@PGH.LEGENT.COM>
Peel 8 eggs, and cut them in half, putting yolks in a bowl. Add 1
tablespoon good curry powder, 1 tablespoon dried chinese mustard, and 2-3
dried habs, crushed, and fresh ground black pepper. (amounts are according
to personal taste). Mash together with a fork, adding enough ranch salad
dressing to make a moist, smooth filling. Refill the eggs, garnish with a
sprig of cilantro/lemon basil/parsley, and a sprinkle of paprika.
CHILE-HEADS DIGEST V2 #288
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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