The Mexican spice achiote (annatto) has a wonderful ability to colour food yellow. Its often used in the manufacture of margarine, butter and cheese to achieve a golden colour. If you steep shelled hard boiled eggs in an achiote water salution they will turn a beautiful yellow colour and take on a subtle flavour of achiote. The white miso filling adds a spicy kick. Feel free to adjust the strength of the curry powder (or chilli) you use. You could use mayonnaise instead of yoghurt if you prefer.
Ingredients (serves 2 to 3):
3 shelled hard-boiled eggs
1 tsp of achiote paste or powder dissolved in enough water to cover the eggs when placed in a beaker/bowl
1 tsp white miso paste
1 tbs medium curry powder or garam masala plus chilli powder
Scant 2 tbsp thick Greek style yoghurt
Chilli flakes to sprinkle
Method
Ingredients (serves 2 to 3):
3 shelled hard-boiled eggs
1 tsp of achiote paste or powder dissolved in enough water to cover the eggs when placed in a beaker/bowl
1 tsp white miso paste
1 tbs medium curry powder or garam masala plus chilli powder
Scant 2 tbsp thick Greek style yoghurt
Chilli flakes to sprinkle
Method
- Place the eggs in a beaker or bowl.
- Cover the eggs with the achiote solution and leave to steep for 5 hr or more.
- Drain, halve and scoop out the yolks into a bowl.
- Add the remainder of the ingredients and mix well.
- Add salt to taste (you may not need any, depending on the saltiness of the miso).
- Pile the mixture into the hard-boiled egg whites and sprinkle with chilli flakes.
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