Thursday, March 22, 2012

Curried Deviled Eggs

So satisfying is that one or two-bite morself of silky, cool, creamy goodness that is a deviled egg. They are the perfect party mate ... the one nearly everyone grabs for, the one that doesn't break the budget, and the one that's stood the test of time, happily showing up on plates and never considered passé. The deviled egg is infinitely customizable and perfect no matter the time of year. So get on with it, and make some deviled eggs!

Ingredients (makes 24):
  • 1 dozen large fresh organic eggs
  • 1/2 cup mayonnaise (I like the Hellman's Olive Oil brand)
  • 1.5 teaspoons Madras curry powder, or less if you only want a mild curry flavour
  • Kosher salt & fresh ground pepper
  • Parsley sprigs, red chili and chili oil to garnish
  1. To hard boil the eggs, place the dozen eggs in a large saucepan and cover with water by 1". Over high heat, bring to a boil. Once the water has started to boil, take off the heat, cover the eggs and let stand for 10 minutes. After 10 minutes, plunge the eggs into an ice bath to stop the cooking. To peel the eggs, crack with the side of a spoon around the circumference of the egg. Peel the eggs under cool running water. Cut the eggs in half, and carefully scoop out the yolk with a spoon. Place the yolks into a medium sized bowl.
  2. Add to the yolks the mayo and curry powder. Season with salt and pepper (use white pepper if you don't want to see the black flecks). Mix together with a fork until smooth. Put the yolk mixture into a piping bag, ideally with a star tip (I didn't use a star tip in the photo above). Pipe into the egg white halves until just mounded. Garnish with a leaf of parsley, a sliver of chili, and a drizzle of chili oil. If you don't want the heat, you can garnish with a small Nicoise olive and some chives, or experiment with anything you like! Keep refridgerated until ready to serve. Enjoy!

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