- 12 eggs
- 60 g butter, softened
- ¼ cup mayonnaise
- 1 tsp Dutch or Malaysian curry powder, or to taste
- pinch ground sweet paprika to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Fill a saucepan with water, bring to a boil, then reduce heat and allow to boil gently. Add eggs and cook for 8 minutes, or until hard boiled. Crack the shells by rolling firmly on a bench, then run the eggs under cold water while removing the shells.
Slice in half lengthways with a clean sharp knife and carefully remove yolk. Combine yolks in a food processor with butter and mayonnaise, season with Dutch curry powder and salt, process until smooth. Transfer to a piping bag with a fluted nozzle, and pipe in a circular motion to make rosettes to fill the egg whites.
Dust with paprika and serve at room temperature.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.