ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Tuesday, September 04, 2012

DEVILLED EGGS

Deviled Eggs are also known as Eggs Mimosa, Picnic Eggs or Dressed Eggs. Devilled eggs are hard-boiled eggs that are shelled, cut in half and filled with the hard-boiled egg's yolk that is mixed with other foodstuffs such as mayonnaise,  mustard  many other ingredients depending on one’s choice. Deviled eggs are usually served cold. They can be served as a side dish or with a main course. However, Devilled Eggs are popular appetizers or starters at a party or picnic



Devilled Eggs
Serves 6   Preparation Time 20 minutes
Ingredients

6 Hard boiled Eggs
2 tablespoons mayonnaise
½ teaspoon chilly powder
½ teaspoon pepper powder
¼ teaspoon mustard powder or paste
Salt to taste
2 tablespoons lime juice

Slice the hard boiled eggs lengthwise. Scoop out the yolks with a teaspoon and then mix them with the mayonnaise, chillie powder, pepper powder, salt, mustard and lime juice. Mix well to a smooth consistency. Spoon this mixture into the egg halves and arrange on a plate. Garnish with chopped coriander or mint leaves, tiny tomato and pineapple wedges, Rosemary or slivers of olives. Serve as a starter at parties.