Curry Deviled Eggs
One of my earliest cooking memories was making deviled eggs with my dad on Easter. We didn’t cook together often, but whenever we did we were always making deviled eggs. It was kind of our special father/daughter thing!
What made our deviled egg making so memorable was that we didn't just make your ordinary deviled eggs. Somehow we came up with the idea to add curry powder to our egg yolk mixture. It turns out this was one of the best decisions we could ever make, because we never went back. And it became our “secret” family recipe.
So on Easter, of course I had to make and share this classic family favorite, curry deviled eggs.
If you're skeptical of the curry, just trust me, it's a game-changer. It's slightly spicy, savory and the perfect compliment to rich, deviled yolks. If you bring these to a party without mentioning there's a secret ingredient, I promise it'll leave your friends coming back for more (and begging to know what the secret ingredient is). And I'm officially giving you permission to take all of the glory for it. You're welcome!
Curry Deviled Eggs
Ingredients
6 eggs
1/4 cup mayo
1 tablespoon dijon mustard
1 teaspoon curry powder
1/2 teaspoon black pepper
Paprika and green onions, to garnish
Directions
To hard boil eggs, gently place eggs in bottom of medium-sized saucepan and cover completely with water. Bring to a boil, then immediately cover and turn off burner but keep saucepan on burner. Let steam for 10-12 minutes then remove from heat. Drain and run eggs until cold water then refrigerate for at least 2 hours.
Remove shells from eggs and rinse clean. Cut eggs in half lengthwise. Gently remove yolks and add to a small bowl. Mash egg yolks roughly, then add mayo, dijon, curry powder and black pepper. Stir to combine, mashing egg yolks until smooth. You can then take a spoon and add the filling to the egg halves, or you can do what I did and add the filling to a ziploc bag and cut off one of the bottom corners for a makeshift piping bag! This worked out well - just look at those peaks! Fill each egg half well with filling. Garnish with paprika and sliced green onions.
