Friday, April 2, 2010
Curry Deviled Eggs
Adding a little curry powder to a basic recipe for deviled eggs makes them special. This is always a staple on my Easter table!
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 tsp. curry powder
Salt and freshly ground pepper, to taste
8 small pinches of paprika
Cook the eggs
Put the eggs in a saucepan and fill half full with water. Set over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.
Let the eggs cool
Remove the saucepan from the heat and place it in the sink. Run cold water over the eggs until both the water and the pan feel cool. Let the eggs cool in the water for 10 minutes.
When the eggs are cool enough to handle, take them out of the water. Roll each egg on the work surface to crack the shell. Carefully peel off the eggshell.
Flavor the yolks
Put the eggs on a cutting board. Using a sharp knife, cut each egg in half lengthwise. Use a soup spoon to scoop the yolks out of the eggs and into a bowl. Put the egg white halves on a serving platter and set aside.
Add the mayonnaise, curry powder and mustard to the bowl with the yolks. Use the spoon to mash them all together into a paste. Taste and season with salt and pepper.
Mound the yolks
Carefully spoon a small mound of the yolk mixture back into each egg white half.
For each stuffed egg half, pick up a pinch of paprika and sprinkle it on the yellow part. Serve immediately.
Photo: Williams Sonoma