For those who have not had a large Rubbermaid container of leftover curried eggs to work through this week, and are therefore not completely burned out on them, here’s a recipe (I omitted to include it in my Easter brunch report, obviously a mistake).
Ideally, this should be done with freshly found Easter eggs, wet with dew, delivered to the kitchen by victorious children, anxious to get back out into the fray. The finished dish will be ready by the time all the hunting is done, assuming you’ve begun the prep beforehand.
If you have no children or Easter eggs available, however, you can boil eggs just for this purpose. You could even make them sometime other than Easter. I won’t tell.
adapted from the Vegetarian Epicure by Anna Thomas
- 6 eggs, not too fresh (fresh eggs are hard to peel)
- 2 Tbsp sour cream
- 2 Tbsp dried dill or 4 Tbsp fresh chopped dill
- 1 cup chopped button mushrooms
- salt and pepper
for the sauce:
- 3 Tbsp butter
- 3 Tbsp flour
- 2 tsp curry powder (I like one that’s heavier on the coriander than the mustard)
- 2 cups of milk, warmed
- salt and pepper
Hard boil the eggs and cool them completely (this may be easiest done a day ahead – not a problem if you’re using found Easter eggs). Peel them, cut them in half lengthwise and scoop out the yolks into a bowl.
Saute the mushrooms with a little butter or olive oil. Let them cool, then add them to the egg yolks.
Add the sour cream and dill, then salt and pepper to taste. Mash it all up thoroughly, and stuff the egg halves with the mixture (they will be very full). Lay the eggs out in a single layer in a baking dish (you could refrigerate them for a while at this point if you don’t have the curry sauce ready).
For the sauce, melt the butter in a heavy saucepan or double boiler. Add the flour and whisk it smooth. Let it cook, whisking, until it turns slightly golden. Add the curry powder and whisk it in, then add the warm milk. Bring the sauce to a simmer and cook, still stirring often, until it has thickened to a nice velvety sauce.
Pour the sauce over the eggs, sprinkle paprika over the top, and bake for 15 minutes at 375° until hot through.
Serve with English muffins, asparagus, roasted potatoes and lots of coffee.