Korma Truffle Deviled Eggs
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Indian
Author:
DR Delicacy
Servings
9
Hailing from a rich culinary background, Chef Vinny of Cowboys and Indians brings a unique perspective to the world of food. His fusion creations, such as the remarkable Korma Truffle Deviled Eggs, are testaments to his mastery of combining diverse ingredients and techniques into unforgettable dishes. This recipe marries the bold, aromatic spices of traditional Indian Korma with the luxurious richness of truffles, creating a dish that is both sophisticated and comforting.
Korma Truffle Deviled Eggs are an elegant twist on the classic deviled eggs, perfect for gourmet gatherings or as an exquisite appetizer. The combination of the creamy, spiced Korma sauce with the truffle-infused yolk mixture creates a harmonious blend of flavors that will delight your taste buds.
Ingredients
Korma Sauce
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1 small onion
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1 jalapeno pepper
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2 large tomatoes
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1 tsp garlic
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½ tsp ginger
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1 tsp garam masala (cinnamon, cardamom, cloves, turmeric, star anise)
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1 tbsp. yogurt
Deviled Eggs
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9 whole eggs
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5 tbsp mayonnaise
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1 tbsp Dijon mustard
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2 tbsp truffle oil
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3 tbsp truffle shavings
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1 tbsp chives
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1 tsp lime juice
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Salt and pepper to taste
Directions
Korma Sauce
In a saucepan, sauté garlic and ginger with garam masala until golden and fragrant.
Chop the onion, tomato, and jalapeno. Add them to the saucepan and cook until all ingredients are translucent and soft.
Transfer the cooked ingredients to a blender and blend until a smooth puree forms.
Stir in the yogurt to the puree to complete the Korma sauce. Set aside.
Deviled Eggs
Bring a pot of water to a boil. Add the eggs and boil for 12 minutes. Remove the eggs and shock them in ice water to cool. Peel the eggs once cooled.
Separate the egg yolks from the egg whites. Place the egg whites in cold water to rinse.
In a food processor, combine the egg yolks, mayonnaise, Dijon mustard, truffle oil, truffle shavings, lime juice, salt, and pepper until the mixture is well incorporated.
Mince the chives and gently fold them into the yolk mixture.
Pass the egg whites through flour, whipped scrambled eggs, and panko to coat them.
Spoon the Korma sauce onto the bottom of each egg white. Place the fried egg whites on top of the sauce and fill them with the yolk mixture.
To finish, garnish your Korma Truffle Deviled Eggs with more shaved truffles and a sprig of cilantro. This final touch not only enhances the presentation but also adds an extra layer of flavor that ties the whole dish together beautifully.
Recipe Note
- Ensure the eggs are cooked just right by boiling them for exactly 12 minutes and then immediately cooling them in ice water to prevent overcooking.
- Use fresh, high-quality truffle oil and truffle shavings for the best flavor. Truffles have a strong aroma, so a little goes a long way.
- Adjust the amount of garam masala in the Korma sauce to suit your spice preference. If you prefer a milder flavor, use less.
- For an extra touch of elegance, serve the Korma Truffle Deviled Eggs on a decorative platter and garnish with edible flowers.
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