Today’s BigLittleMeals’ quiz: which film are The Raggedys rooting for to win the Best Picture award at Sunday’s Academy Awards?
Hint: think about a pie made with key limes and about hard-boiled eggs.
Got it?? If not, there’s one more clue at the end. Plus, we have d-lish and simple recipes for a Key Lime Pie and for Curried Deviled Eggs (made with those hard-boiled eggs).
If you’re not into eating plain hard-boiled eggs, here’s a twist on Deviled Eggs, based on a recipe in our daughter’s 2004 cookbook Picnics: Delicious Recipes for Outdoor Entertaining. Serious Eats gave us the approach to boiling eggs which are the easiest to peel. This is especially important when your eggs are super fresh as our Sandy/Stacey eggs are.
Hard-boiled Eggs and Curried-Deviled-Eggs
- 6 large eggs
- 1/3 c mayonnaise
- 1T lemon juice
- 1/2 tsp curry powder
- kosher salt – about 1/4 tsp
- pepper
- paprika to garnish
Fill a medium pot of water with about 10-12 c of water and bring it to a boil. Gently lower the eggs into the water, let the water return to a boil, then lower the heat to a simmer, cover the pot, and set the timer for 12 minutes. When the buzzer rings, lower the eggs into ice water and let them sit for at least 15 minutes. To peel, crack all over and then start peeling at the larger end.
Slice the eggs in half lengthwise and remove the yolks, placing them in a medium bowl. Add the mayonnaise, lemon juice, and curry powder to the egg yolks and mash well, combining all the ingredients. Add salt and pepper to taste.
Spoon the mashed egg yolks into the egg whites, mounding slightly. Sprinkle with the paprika, and serve.
Super Simple Key Lime Pie
Heat oven to 350 degrees.
For the crust (if you don’t want to buy a ready-made one, which, for this type of crust, is perfectly acceptable):
- Nine 2 1/4″x 4 3/4″ graham crackers (which should result in about 1 1/4 c of crumbs)
- 2 T sugar
- 5 T butter, softened or melted
In a food processor or blender, blend the graham crackers until you’ve got fine crumbs. Add the sugar and butter and blend again until everything is well incorporated. Press the crumb mixture into a 9″ pie pan, being sure to press it evenly up the sides as well as on the bottom.
Bake the crust for 10 minutes. Then put it on a rack to cool.
For the filling:
- 1 14-oz can of sweetened condensed milk
- 4 large egg yolks
- 1/2 c fresh Key Lime juice (you can use regular limes but the taste and color will be different – not bad, just different)
In a medium bowl whisk together the condensed milk and yolks until they are well combined. Then add the lime juice and whisk again.
Pour the filling into the slightly-cooled crust and bake for 15 minutes. Cool on a rack and then refrigerate for around 8 hours – or more.
Just before serving add the topping and garnish.
For the topping:
- 3/4 c of heavy cream, whipped, with 1 T powdered sugar added
- finely grated lime peel for garnish (optional)
- thinly sliced key lime for garnish (optional)
“Refer to this guy – whom we saw in Oaxaca – in Spanish and you’ll be using the name of the director and writer of our favorite film of 2017.”
Clark Gaybull?
You’re on the wrong track, but “Clark Gaybull” is hilariously funny. Thanks for the laugh.
Your deviled eggs are soooo good. That was one of my tail gate party food in El Golfo.No one every asked me for my recipe, but they did for this one. I had to tell them it was my nieces recipe & of course the name of her cook book.