Shrimp Vindaloo Deviled Eggs
|Menu Part||Appetizer/Small Plate|
Chef Paul Sletten
Eggs have moved off the breakfast-only roster and into other menu parts. Here, hard-cooked eggs are deviled with Indian flavors with the addition of an authentic vindaloo sauce. The high-protein snack works as an afternoon pick-me-up or a zesty bar bite for later in the evening.
2 cups chopped canned tomatoes
2 cups chopped onion
1/2 cup (4 oz.) chopped dried apricots
4 oz. white wine
2 tbsp. Ras El Hanout spice blend
2 tbsp. curry powder
2 tbsp. chopped cilantro
2 tbsp. minced ginger
2 tbsp. olive oil
1 tbsp. turmeric
1 tbsp. chopped garlic
1/2 cup (4 oz.) melted butter
1/4 cup thinly sliced onion
1 cup (8 oz.) buttermilk
6 large eggs, hard-cooked and peeled
1/4 cup (2 oz.) vindaloo sauce
1/2 cup all-purpose flour
Salt and pepper, to taste
12 small cooked shrimp
2 tbsp. coarsely chopped cilantro
1. For vindaloo sauce: In saucepan, combine all ingredients except butter; cook over medium-low heat until tender, about 20 minutes. Transfer ingredients to blender; add butter and process until well mixed.
2. For eggs: Cover onions with buttermilk. Let rest 10 minutes. Cut peeled eggs lengthwise, scoop yolks into bowl, set egg whites aside.
3. Add 1/4 cup vindaloo sauce to yolks and mix.
4. Drain onions and toss with flour. Fry until crisp, then toss with salt and pepper.
5. To assemble, pipe egg yolk mix into whites, top with shrimp, garnish with fried onions and cilantro.
Photo courtesy of American Egg Board