These tasty Tea Time Curried Egg Drops are daintier than deviled eggs but are big on flavour. They make an elegant addition to your tea trolley, brunch or picnic.
These are part of our Royal Wedding Tea Party menu to celebrate Prince Harry and Meghan’s wedding.
I made the Curried Egg Drops with 2 ingredient crepes as a base. They tasted delicious but I if you want to streamline the recipe just make toast and cut out little circles.
Using the cream cheese and egg crepe batter I spooned out about a a teaspoon of batter and got about a 2 inch crepe. You want to end up with a round about the same size as a slice of the hard boiled egg. How much the batter spreads will depend on how hot your pan is and how fast the batter stops running. If you make little crepes you will have some leftover. The egg mixture makes about 20 pieces.
The good news is the crepes freeze nicely so you can make them ahead and freeze or freeze any extra crepes to pull out in case you get a craving for these Curried Egg Drops again! The make ahead aspect is an added bonus if you have several items to make for your tea time menu. You can assemble them with the Curried Egg mixture the day before and keep covered in your fridge too.
This is a bit of a twist on deviled eggs to make them daintier. I love adding interesting flavours to the egg yolk mix and this one with a touch of curry and capers does not disappoint!
I used a large Wilton piping tip to pipe the egg yolk mixture out into florettes. Make sure your egg yolk mix is very smooth because any chunks will plug your piping tip. Then I added a caper in the middle to make a center.
- 4 oz cream cheese
- 4 eggs
- butter or cooking spray
Curried Egg Topping
- 4 large eggs hard boiled and peeled
- 1 Tbsp light mayonnaise
- 1/2 Tbsp curry powder my mix if fairly mild so if using a powerful mix adjust to taste
- 1 Tbsp cream cheese room temperature
- Salt and pepper to taste
- 25 capers
- paprika for sprinkling
- Blend eggs and cream cheese in blender until smooth.
- Melt butter or spray a non-stick pan. Bring to medium heat and pour out a tsp or tablespoon of crepe batter (depending on the size of the finished crepe you want). Cook until little bubbles appear on the upper surface. Flip crepe and let cook one more minute on the other side. Aim for the diameter of a hard-boiled egg for the finished crepe.
- Allow crepes to cool completely. They may be frozen and thawed when ready to use as well.
Curried Egg Topping
- Slice the hard boiled eggs horizontally about 1/4 " thick. Carefully push yolk portion out into a small bowl. Reserve the egg white rounds.
- Mix the egg yolks, mayonnaise, curry and cream cheese until it is a smooth paste. Season with salt and pepper to taste.
- Place an egg white round on a crepe. Using a piping bag and tip, pipe a florette of the egg yolk mix to fill the whole in the center of the egg white and to cover the edges.
- Repeat until you get the desired number of finished crepes. I got about 20 finished egg drops.
- Top each egg drop with a caper and sprinkle lightly with paprika. Serve chilled or at room temperature.