Deviled eggs, whether topped with caviar, or in a nod to the past, simply sprinkled with a bit of paprika, are one of those dishes that always make folks happy when they appear on a table. I particularly crave them this time of year when warmer days make me want to head to the nearest park with a blanket and a basket full of nibbles.
A recipe for deviled eggs is also important to have on hand as Easter approaches. There’s no better way to use up those brightly colored eggs, hidden in the yard just long enough to become damp with dew, then by turning them into an irresistible appetizer for Easter brunch. The splotches of dye that inevitably seep through the shell and dot the surface of the egg with color only add to the festivities.
Four years ago, I posted a recipe for deviled eggs with shrimp and old bay seasoning. It’s been a hit with readers and I think this recipe, revved up with curry powder and minced chives, is a variation worthy of your recipe box. The ground red cayenne pepper is optional, but the spicy kick it delivers will make these eggs hard to resist. If you do leave the cayenne out, then please refer to them as curried stuffed eggs instead of deviled. Curiosity had me looking up the history of deviled eggs this morning and I learned they only get their impish moniker when one adds an ingredient with a bit of heat.
Curried Deviled Eggs – Printer Friendly Recipe
Makes 12 deviled eggs
If piping the filling for a fancier look, be sure to use a large enough piping tip. Too small of a piping tip, or for that matter, a chunky filling will result in frustration for the cook when it comes time to fill the eggs.
6 large eggs
¼ cup mayonnaise
1 ½ tablespoons plus ½ tablespoon finely chopped chives
1 teaspoon curry powder
1 teaspoon white wine vinegar, more if needed
Salt, to taste
Freshly ground black pepper, to taste
Ground red cayenne pepper, to taste
Place eggs in a medium saucepan and cover with 1-inch of cold water. Bring the water to a boil over medium-heat. When water is boiling, cover the pot with a lid and remove from the heat. Let the eggs sit, covered, for 15 minutes.
Remove the eggs from the water and place in a bowl of ice water to cool. To easily peel the eggs, crack the egg shells by rolling them on a counter while pressing down slightly with the palm of your hand. The shell should break into tiny pieces making it easier to remove the shell without pulling off pieces of the cooked egg white.
Slice each peeled egg in half and use a small spoon to carefully remove the cooked yolk and place it in a small bowl. Set the egg halves aside until ready to use.
Add the mayonnaise, 1-½ tablespoons chives, curry powder, and white wine vinegar to the egg yolks and stir until combined. Add salt and freshly ground black pepper to taste and add a little more vinegar if needed. Spoon the yolk mixture back into the halved whites or use a piping bag and tip for a fancier presentation. Garnish each deviled egg with the remaining ½ tablespoon of chives and a sprinkling of cayenne. Serve immediately or refrigerate until ready to serve.