Indian-Style Deviled Eggs on Sev

12 hard-cooked eggs, peeled, cut in half lengthwise

2/3 cup mayonnaise

1 tablespoon honey mustard

2 teaspoon curry powder

3 tablespoon red onion or sweet onion, finely chopped, plus 2 tablespoons extra for garnish

1/2 teaspoon salt (or to taste)

1 small green chili, finely chopped

1/4 cup cilantro, finely chopped, to garnish

1 1/2 cup sev, to garnish

Remove egg yolks and place in a small bowl.  With a fork, mash egg yolks, and combine with mayonnaise, honey mustard, curry powder, red onion, salt and green chili.

Refill egg whites with yolk mixture.  Garnish with red onion and cilantro.

On a plate or platter, spread sev and nest the eggs on top for presentation.  Garnish each egg with a little sev and remaining onion as well.  Serve immediately, or cover and store in refrigerator for up to 2 days.

Serves 24.

From Eggs.ca

How to Cook Perfect Basmati Rice

Tips for perfect basmati rice:

Rinse the rice for a few minutes.  The water does not need to run perfectly clear but rinsing helps get rid of starch that can make your rice sticky.

Add salt to the rice in the pot, before pouring in the water.  This helps the salt absorb into the rice grains.  Do not add salt after the rice is cooked, as your rice can taste overly salty.

Pour boiling water over top of the rice in the pot, which helps you keep track of the exact quantity of water, and there is no loss of water due to evaporation in the pot.

Use a tight fitting lid, or ideally, use aluminum foil, crimped tightly over the top of the pot to make a good seal, so that steam doesn't escape. The tightly covered pot lets the rice steam perfectly, and the method consistently yields long, separate, perfectly steamed fluffy grains of rice.

For about 5 cups cooked rice:

2 cups basmati rice (500 ml)

3 cups boiling water (750 ml)

Salt to taste (about 1/8 teaspoon per cup of rice)

Rinse the rice: Using a strainer, rinse the rice under cold, running water.

Soak the rice (optional): Place the rice in a large bowlful of cold water, and let it soak for 30 minutes to an hour.  You can skip this step, but it helps make softer rice.

Transfer rice to a heavy-based sauce pot with lid (ideally a 2 quart pot for 2 cups uncooked rice).  If you've been soaking the rice, drain it well. Transfer it to the sauce pot with a pinch of salt.

Pour boiling water over the rice: Boil water in a kettle or pot, measure out 3 cups of boiling water and pour over the rice.

Bring to a simmer, then cover with foil and the lid: Set the pot over medium-high heat. When the water starts boiling and steaming again, cover the pot tightly with aluminum foil, crimping the edges around the rim of the pot (so that no steam escapes), and then place the lid on top.

Reduce heat and cook the rice: Turn down the heat to just above it's lowest setting and let the rice cook for 15 minutes undisturbed.

Remove from heat and steam for 5 minutes: After 15 minutes, remove the pot from heat. With the lid still on (no peeking!), let the rice steam another 5 minutes.

Fluff the rice and serve: Uncover the rice, fluff it up with a fork and serve.

From TheKitchn.com