Apr 3, 2012
Porakan “Deviled” Eggs
If you’re a bit confused by the title of this post, check back to my post from Sunday where I discussed making food for our Star Trek party!
The first dish I decided to make was deviled eggs. I figured I could easily make them and find some way to connect them to Star Trek. As I searched I discovered that there was a time where a character made some scrambled eggs out of the eggs from Porakas IV, which are known to be similar in size to earth’s chicken eggs. PERFECT! But I also knew that they would have to have a slightly different flavouring than the regular deviled eggs we all know so that it wasn’t just a total rip-off.
So I combined the filling with some more curry-like spices and topped it off with a dash of dried dill, which was used in the original episode’s scrambled eggs. They’re absolutely out of this world (haha), and I can now say I’ve made deviled eggs (I never had before!).
Porakan “Deviled” Eggs (a.k.a. Curried Deviled Eggs):
- 12 eggs
- 1 tbsp. vinegar
- 1 tsp. salt
- 2 tbsp. plain Greek yogurt
- 2 tbsp. mayonnaise
- 1/2 tsp. salt
- Dash of pepper
- 1/4 tsp. garam masala
- 1/4 tsp. ground coriander
- 1/2 tsp. turmeric
- 1/2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. soy sauce
- Dried dill
In a single layer in a large pot, place the eggs and cover with water so that it’s 1 inch above the tops of the eggs. Add in the vinegar and 1 tsp. of salt. Bring to a boil. Once the water is boiling, turn the burner off and allow it to sit on the burner for 1 minute. After the minute, remove the pot from the burner and cover it and let it sit for 12 minutes. After 12 minutes remove the eggs and place them in fresh water in a new bowl and place it in the fridge for a least 30-45 minutes so that they cool down. After they’ve cooled, crack them gently and remove the peels. Slice each egg in half length-wise and gently scoop the yolks into a separate bowl. Once you have all the yolks, add in the ingredients from the Greek yogurt to the end except the dill. Mix it really well. Scoop the yolk mix back into the egg whites, and top with a pinch of dried dill. Enjoy!
seriously? Can you please be my personal chef? (My chef has been slacking lately…)
hahaha…I’ll get right on it!
deviled eggs make me think of easter! we always decorated eggs when i was little, so we had tons of eggs to use up afterwards. egg salad, creamed eggs, and deviled eggs were what my mom made! and deviled eggs for picnics, too!
i like your addition of greek yogurt!
I totally agree – deviled eggs are very “easterish”! They definitely remind me of my childhood. :)
They look delicious, and I have a particular love for eggs in general. I need to try them! Thanks for visiting my blog! You have a very nice blog here!
I am definitely a big fan of eggs! We eat a lot of them at our house. :) Thanks for the compliment on my blog, and thanks for stopping by!
Love the recipe and love the site!
Thanks! :)
Yum! I love deviled eggs! The spice combo. sounds delish!
Thanks! I love deviled eggs too. Glad I tried making them!
[...] Alison commented with a link to her curried deviled eggs, keeping the delicious deviled egg appetizer as popular as ever this Easter! Copyright to [...]
this looks delicious.. i love the idea of garam masala in deviled eggs.. brilliantly done!
Thank you! They’re a nice twist on the usual.
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