Curried Devil Eggs

Curried Devil Eggs
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Ingredients
  1. 12 large eggs, cold
  2. 1/2 cup mayonnaise
  3. 2 teaspoons Dijon mustard
  4. 2 teaspoons white wine vinegar
  5. 1/2 teaspoon curry powder
  6. 1/2 teaspoon mustard powder
  7. 1/4 teaspoon cayenne pepper
  8. 1/8 teaspoon paprika, plus more for garnish
  9. Kosher salt
  10. Finely chopped fresh chives, for garnish
Instructions
  1. Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
  2. Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way).
  3. Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
  4. Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with a fork until smooth.
  5. Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
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