Photo: Joseph Gonzalez
Vadouvan-Spiced Deviled Eggs with Roasted Cauliflower and Mint Recipe
9 ingredients
45 min
8 to 10 servings as an appetizer
openrecipes
Mitch Prensky, chef-owner at Supper in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with vadouvan, mayonnaise, mint, and lemon juice...
Estimated Nutrition (whole recipe, rough)
126
Calories
9g
Protein
6g
Fat
12g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 eggs
- 6 tablespoons
- 2 teaspoons Dijon mustard
- 4 teaspoons vadouvan or other curry spice
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh mint, plus more for garnish
- Kosher salt
- Freshly ground black pepper
- Roasted cauliflower florets, for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes