It’s now officially summer and I can’t think of any food that is more summery than deviled eggs. They are perfect for picnics, BBQs, potluck dinners and all other types of food gatherings. There are so many variations on deviled eggs and these curried ones are one of my favorites. I am not normally the biggest fan of curry powder but I love what it brings to these eggs. It gives them the perfect kick and does not overpower in any way—it really blends right in.
One of the most irritating things for me in the kitchen are eggs that do not peel easily. I have found that the more fresh the eggs are, the more difficult they are to peel. I try to plan ahead if I know I am going to be making deviled eggs and I buy the eggs five or six days ahead: the older they are, the easier the peels come off—trust me. I also find that an ice bath immediately after taking them out of the hot water really helps.
(This recipe was originally published here on 06/26/2014)
- eggs - 6 large
- mayonnaise - 2 tbsp
- dijon mustard - 1 tsp
- cayenne pepper - 1/4 tsp
- curry powder - 2 tsp, yellow
- salt - to taste
- paprika - for garnish
- crispy onions - 2 tbsp, for garnish
- Put the eggs in a large pot and just cover with water. Put on high heat and bring to a boil.
When the water boils, cover the pot and remove it from heat. Allow to sit for 12 minutes, then drain. Fill the pot with cold water - add ice if possible and let sit for 10 minutes.
- Peel the eggs and cut them in half. Remove the yolks gently and put them in a bowl.
- Add the mayonnaise, dijon, cayenne, curry and salt and mash with a fork until smooth.
- Fill a pastry bag (or a ziplock with a corner snipped off) with the egg yolk mixture and pipe it into the egg halves.
- Sprinkle with paprika and the onion pieces and serve chilled.