Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Winning!
Deviled Eggs with curry and dill are perfect for Thanksgiving and Christmas!
If you’re like me, holiday dinner duties are usually split with family members. One person doing the whole shebang is just nutty! Especially when it is the biggies like Thanksgiving or Christmas! And coming up with an appetizer for these feasts that is light yet satisfying can sometimes just send me over the edge!
A creamy and a little spiced deviled egg always hits the spot! They’re super easy to make and can be whipped together a day ahead. The only problem with doing them ahead of time is they might not make it till the next day. Hide them in the back of the fridge if you have room!
First off boil some eggs. Depending on how many guests you are expecting will tell you how many to boil. In my family were good with about 3 deviled eggs a piece (actually that’s a low average depending on how good they are). I’d say boil a dozen and you can always make egg salad with the left overs.
Everyone boils eggs differently. I boil uncovered for 1 minute in slightly salty water, then cover and take the pan off the heat; let set for 10 minutes.
Drain the hot water from the pan and replace with cold, ice water.
Let the eggs set for an additional 10 minutes in the cool water.
Lastly, either put them in the fridge and save for later or start peeling. The shell should come right off especially if you get a good grasp of the membrane just under the shell.
Let the shelled eggs rest on a paper towel to absorb the excess moisture.
While the eggs are resting; whisk together the mayo, mustard and spices in a medium bowl.
Scooping and Mashing
Slice eggs long ways and scoop out the cooled yolks into the bowl with the mayo mixture. Be careful not to tear the whites. Note: warm whites are easier to tear.
With the back of a dinner spoon mash the yolks into the mayo mixture until all the egg yolk lumps are gone. Taste test…adjust seasoning.
With 2 spoons, scoop (like cookie dough) egg yolk mixture back into egg whites. Smooth out semi compact.
Garnish with more fresh dill (cutting with scissors over eggs). Add a couple of capers, finely chopped olives, pimentos, etc. if you like or garnish with an assortment of morsels.
Set in fridge uncovered until it’s time to munch!
Scooping vs. Piping Deviled Eggs
I’m always amazed when I go to someone’s house and they’ve made deviled eggs that are perfectly whipped and piped. My first thought is “are they store bought ?”(nothing worse than store bought deviled eggs, period!) and my second thought is “whyyyyyy”? Whipping and piping is just an extra couple of tedious steps that I personally don’t have time for. And EXTRA utensils to wash, why?????
You know they make dishes especially for deviled eggs and really cute ones at that!!! Below are a couple I found that would be perfect for the holidays and year round!
Boil eggs. I use the 1-10-10 method: Boil 1 minute in salted water then cover. Take off heat and let set for 10 minutes with cover on. Drain water and replace with cold water and ice. Let set for 10 more minutes or longer. Place in fridge or peel if you're going to use immediately.
While waiting on boiled eggs to cool, whisk together all other ingredients in a medium bowl. Taste. Add more seasoning if needed.
Peel eggs under running water and place on paper towels to absorb extra moisture.
Slice eggs long ways when completely cooled. Scoop out egg yolk into bowl with mayo mixture. With back of spoon, mash up yolks and mayo mixture. Mix until smooth. Taste for additional seasoning if needed.
Scoop yolk mixture into halved egg whites and make smooth and semi packed. Sprinkle with additional fresh dill. Add capers, chopped olives, pimentos if desired. Refrigerate uncovered until ready to serve.
This dreamy no bake Orange Dream Cast Iron Icebox pie has got to be in the top 5 of my all time favorite desserts along with my Key Lime Cast Iron Icebox pie. This orange pie is cold comfort food for your summer taste buds; it’s love in every bite!
A slice of this creamy, crunchy, nutty, citrusy sweet frozen treat will make you feel all is right in the world. I guaranty this Orange Dream Icebox pie will be the topic of conversation for years to come!
The original recipe came from my favorite magazine “Southern Cast Iron” and my most cherished issue “Chill” May/June 2018. This issue is a perfect summertime guide to unforgettable hot weather eats for holidays, weekend barbecues, and everyday summer cooking.
Orange Cream in any form is perfect for all summer holidays especially the NO BAKE form!
Better than sex comes to mind when trying to come up with an accurate description of the joy this treat creates. I swear to everything that is wholly, you and everyone else who has the pleasure of indulging with you will never forget this one!?
Orange Zest Crust could be the best part!
Start by making this yummy crust:
3 cups of crushed graham crackers equals about 3 sleeves of whole crackers.
Add all the remaining crust ingredients to the food processor and pulse until all incorporated.
Note: Add more zest if you like your orange flavor strong!
Cream Cream Pie Filling-this is my other favorite part?
While the crust is chill’in, soften the gelatin in the orange juice, heat up for about 20 seconds or until dissolved.
Add all the rest of the filling ingredients in a large mixing bowl including the cooled gelatin.
Whip on high speed until the cream mixture is thick, dreamy and yummy.
Putting it all together.
Scoop the dream into the cold pie crust and sprinkle with remaining orange zest.
Freeze for at least 6 hours or overnight.
Note: Cast iron skillets can be cumbersome to freeze. I found the perfect spot for this step.
Finishing the dream!
I decided not to add the roasted nuts while these froze. I was afraid the nuts would turn out soft when they thawed. So I topped the pie with the roasted nuts, orange slices and curled orange peel before serving.
It’s rare in my family (we have a bunch of great cooks) to have one dish that every single person remembers with a smile and a lick of the lips. This is one of those dishes and it needs to be shared and shared and shared. In my opinion it could be the answer to world peace…I kid you not!
Get busy spreading the love?‼
Note: I’ve made this with white chocolate chips in the filling as well…it turned out great!
More Delicious Treats from The Contractor’s Castle👇
Using a food processor, crush graham crackers into crumbs. Add sugar, nuts, zest and process until incorporated and nuts are chopped. Slowly add butter until all ingredients are moist. Press mixture into the bottom of a 10-12 inch cast iron skillet. Use bottom of a glass or metal measuring cup to help press crust. Freeze for at least 15 minutes.
Orange Dream Filling
In a small microwave safe bowl stir together gelatin and orange juice. Let stand until soft (about 5 mins) then microwave for about 20 sec. or until dissolved. Cool.
Roast nuts in single layer on cookie sheet for about 20 mins at 300oNote: Shake nuts half way through cooking time
In a large bowl beat whipping cream, confectioner's sugar, sour cream, 1 tbsp zest and extract on with with a mixer until fluffy. Drizzle gelatin mixture over top of cream, beat until combined. Spoon filling on top of prepared crust. Sprinkle roasted nuts and remaining zest on top of filling. Loosely cover then freeze at least 6 hours or overnight.
Let set for about 15 mins before serving. Garnish with orange slices and zest strips. Cut with a sharp knife dipped in hot water.