Curried Deviled Eggs

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Curried Deviled Eggs

I absolutely adore deviled eggs. They’re an easy party appetizer that can be prepared in advance and served chilled or at room temperature. That’s exactly the kind of small plate I want to serve while entertaining guests. I also really love keeping deviled eggs around for a tasty, high-protein snack.

I always keep curry powder on hand to throw in meat and vegetable dishes and it works very well in this recipe. The spice gives these eggs a lot of bang for the buck in terms of flavor.

For perfect hard boiled eggs, I cook them in boiling water for exactly 12 minutes and then immediately move them to an ice bath to halt the cooking process. I peel the eggs under cold running water to make shell removal easier.

Curried Deviled Eggs

Yields 24 deviled eggs

Ingredients:

• 12 large eggs
• 1/3 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon curry powder
• 1/4 teaspoon kosher salt (or more to taste)
• Chopped chives for garnish

Directions:

1. Bring a large pot of water to a boil. Carefully add the eggs and cook for exactly 12 minutes, then place into an ice bath until cool.
2. Peel the eggs and slice them in half using a sharp knife. Scoop the yolks into a bowl.
3. Mash together the yolks, mayonnaise, mustard, curry powder and salt. Taste the mixture and adjust seasonings if desired.
4. Scoop the yolk mixture back into the eggs. Top with chopped chives and serve.

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