One of my favorite tastes from the past year came from the Amsterdam Bar & Hall in downtown St. Paul, MN.
Every once in a while, I will eat something so cravable that I plot to return as quickly as possible. This was most certainly the case with Amsterdam Bar’s Spicy Seafood Broodjes. After one bite, I knew I would crave their little Dutch sandwiches filled with a creamy, curried shrimp and calamari. The broodjes buns are always toasted, the curry sauce is spicy enough to induce a sweat, and the seafood is sweet and tender. I dragged Jake back to this bar the day after our wedding.
I was thrilled to run across an adaptation of Amsterdam Hall’s Spicy Seafood Broodjes on The Tasting Table. When my friend invited me to help her make some appetizers for her holiday party this past weekend, the sandwich’s flavors rose to the top of my mind. Her special request was deviled eggs. I flavored half of the eggs in the traditional manner and seasoned the others like those spicy sandwiches I love. I spiced the creamy yolk filling with Sriracha and curry powder. Then, I topped each egg with a poached shrimp. The spicy versions disappeared the most quickly.
The traditional deviled egg were inspired by this recipe from C. Hamster from the Chowhound board “Your best deviled egg recipe please.” Goya Sauzon is a seasoning mix that I found in the ethnic section of the grocery store. It contains MSG so if you are sensitive to this food additive, leave it out completely and just use salt or soy sauce.
If you don’t have a piping bag and tip or do not want to purchase one, you could spoon the filling into the egg whites. I bought a reusable piping bag and star tip from Creative Kitchens located in the West Acres Mall for $10. I’ve also seen plastic piping tips at big box stores.
Spicy Curry Deviled Eggs With Shrimp
Inspired by Amsterdam Bar’s Spicy Seafood Broodjes
Grated onion (and the juice)
Optional: Goya Sauzon
Garnish: Minced chives and smoked paprika
Spicy Curry With Shrimp Filling:
Miracle whip, mayo, or both
Grated onion (and juice)
Hot Madras curry powder
To hard boil eggs:
- Place eggs in a pot in a single layer.
- Cover with plenty of cold water.
- Bring to a gentle boil. If the water boils too hard or too long, the eggs will crack and leak.
- As soon as the water comes to a boil, remove from the heat. Add a splash of vinegar (which supposedly helps the eggs peel easier). Cover and let sit for 12 minutes.
- Plunge into ice water until cool and peel.
- Cut eggs in half the long way. Cover whites and place in the refrigerator until ready to use. Pop yolks into a separate bowl.
To make the filling:
- Hard boil eggs. Separate yolks from whites.
- Mash the egg yolks as finely as possible. Adding some mayonnaise will make this process easier. For the smoothest texture, use an electric mixer, whip attachment, or food processor. Keep adding mayonnaise, Miracle whip (or both) until the filling is your desired consistency. Since I wanted to pipe my filling, I aimed for a texture that wasn’t too stiff.
- Season the filling with mustard, Worcestershire sauce, grated onion, soy sauce (or salt), and white pepper (I also added a small sprinkle of the Goya Sauzon seasoning).
- Pipe the yolk filling into the egg white halves. Garnish with a sprinkle of chives and smoked or regular paprika.
Spicy Curry With Shrimp:
- Hardboil eggs. Separate yolks from whites.
- Follow step one, above.
- Season the filling with grated onion, curry powder, sriracha, and salt.
- To cook the shrimp, gently simmer in broth seasoned with lemon slices until just cooked. The raw shrimp will change from gray to pink.
- Plunge the shrimp into ice water until cool and drain.
- Pipe the egg yolk filling into the hard boiled eggs.
- Top with the shrimp and chives.