Adapted from Anna Getty | Easy Green Organic | Chronicle, 2010
I just love deviled eggs. I could eat ten in one sitting and probably have room for more. I added a little bit of curry to the recipe, giving this classic party dish an Eastern Indian twist. I find that the best place to purchase eggs is at the farmers’ market because you can ask the vendors questions about the way the hens are treated and what they are fed.–Anna Getty
LC The Devil’s in the Details Note
The devil, so to speak, is in the details when it comes to making this simple yet scintillating appetizer. You want a recipe in which the timing is just right, the flavorings are obvious but not overwhelming, and the presentation polished but not pretentious. This is it.
Curried Deviled Eggs
- Quick Glance
- 20 M
- 40 M
- Serves 6
- 6 large eggs
- 2 tablespoons plus 2 teaspoons store bought or homemade mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons curry powder
- Salt, to taste
- Paprika, for garnish
- Chopped chives, for garnish
- Freshly cracked black pepper, for garnish
- 1. Put the eggs in a medium pot and add enough water to cover. Bring the water to a boil over and cook for a total of 13 minutes, beginning from when you placed the pot on the burner. Drain the eggs and rinse with cold water.
- 2. Peel the eggs and cut them in half. Gently remove the yolks and put them in a medium bowl.
- 3. Mash the egg yolks and add the mayonnaise, mustard, and curry powder. Mix well and season with salt.
- 4. Fill a reusable pastry bag with the yolk mixture and use it to fill the egg white halves. Alternatively, use a small spoon.
- 5. Sprinkle each egg half with paprika, chopped chives, and freshly cracked pepper.
Curried Deviled Eggs Recipe © 2010 Anna Getty. Photo © 2010 Dan Goldberg. All rights reserved.
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