Curried Deviled Eggs

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Our final recipe to add some St Helena favour to your christmas parties is a classic all the way from Emma-Jane’s childhood.  Deviled Eggs!

A easy party classic that you can put your own twist on, we’re added a touch of curry to ours to reflect the favours of the island.

And we paired this with a hot festive cider cocktail.  Muggins Mash-up.

We hope you’re enjoyed these festive treats with a St Helena twist.  We had a blast coming up with them.

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Curried Deviled Eggs

A classic deviled egg from St Helena Island

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Ingredients

• 6 Eggs
• 1 tsp Curry powder
• 1/2 tsp Ground Paprika
• Salt and Pepper to taste
• Salad Cream (Nanny Lillian’s secret ingredient)

Instructions

1. Boil 6 large eggs for 10 minutes
2. Once cool, gently remove the shells and slice lengthways in halves
3. Gently scoop out the yolks into a  bowl.  Set the whites aside for refilling
4. Combine all other ingredients with the eggs yolks and cream into a smooth paste.  Spoon back into the egg white half cups using a teaspoon and sprinkle with parsley for garnish

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Muggins Mash-up

Ingredients

• 8 cups Apple cider (savanna cider)
• 1 Apple (sliced)
• 1 Orange (sliced)
• 1 Fresh Ginger (sliced)
• 2 Cinnamon sticks
• 2 cups Dark Rum

Instructions

1. Add all ingredients (but the Rum) to a pot.  Bring them to a boil.
2. Simmer for 5 mins.
3. Remove from heat and add Rum.

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