By Lucinda Hutson
Makes 12 egg halves
Ground coriander, mango chutney, and a vibrant sprig of cilantro make this version of an old summer standby especially colorful and tasty. I like to serve these when cilantro plants are beginning to set seed (the seed of the cilantro plant is called coriander). I sprinkle the still-green coriander seeds on the eggs as a garnish; they impart a refreshing burst of flavor. (If you can’t find mango chutney, substitute 1 tablespoon of well-drained sweet pickle relish.)
• 6 hard-cooked eggs
• 1/4 cup mayonnaise
• 2 teaspoons stoneground mustard
• 2 teaspoons fresh lemon juice
• 2 finely chopped scallions with some tops
• 2 to 3 tablespoons mango chutney
• 1 teaspoon curry powder
• 1/3 teaspoon ground coriander (or substitute a generous pinch of cayenne or 1 finely minced serrano chile, if desired)
• Salt and pepper to taste
• Green coriander seeds, if desired, for garnish
• Sprigs of fresh cilantro, if desired, for garnish
1. Cut the eggs in half lengthwise and carefully remove the yolks. Set the whites aside. Place the yolks in a bowl and use a fork to combine them with the other ingredients. Add salt and pepper to taste. Mound mixture into the whites and chill until serving (up to 24 hours in advance). Garnish each egg with a few whole green coriander seeds (if in season) and a small sprig of fresh cilantro.
Lucinda Hutson writes and gardens from her home in Austin, Texas. She has written The Herb Garden Cookbook (Gulf Publishing Company, 1998), and her articles on food and gardening appear in many publications. You can order her book by writing Lucinda Hutson, PO Box 300607, Austin, TX 78703 or on her website at www.onr.com/user/lucinda .
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