Monday, March 12, 2012
Curried Deviled Eggs
These were incredible.
I have to confess that I often think about what I'm going to post before I actually complete the recipe. For this I thought about announcing how I always get a hankering for deviled eggs at this time of year (true) or that this seemed like a good pick because I've been wanting to try curried deviled eggs for a long time and the chives are just starting to come up in my herb garden (also true). Naturally, I was tempted to begin with some reference to the Incredible Edible Egg (thank you Saturday morning cartoons of the '80s). And then, of course, I could have just begun by telling you that this is my pick for the Secret Recipe Club and that I was assigned the amazing Savour the Senses as my blog (very true and lucky for me).
But after I made this simple side or party or (for me) lunch dish, I just couldn't get over the synergy a few simple ingredients could have with the humble egg. Truth be told, as soon as I tasted the yolk mixture, I was just about ready to scrap the whole photo shoot/blog thing and just eat the rest of it straight up out of the bowl. My four-year-old felt the same way and she did manage to steal a few scoops as I was being an adult and assembling the eggs.
Now that I know what curry and mayonnaise and egg yolk can do, I don't know that my life will ever be the same. Thank you, Jenny, for a wonderful recipe.
Curried Deviled Eggs
adapted from Savour the Senses
Cook time: 10 minutes
Prep time: 10 minutes
Cooling time: 10 minutes
(eggs: .60, mayo: .15, other stuff: .05)
1/4 C mayonnaise
1/2 tsp Dijon mustard
1/2 tsp curry powder
1 tsp milk
1/4 tsp salt
chives and paprika for garnish
Hard boil your eggs. (Boil for 10 minutes and then cool in cold water for about the same amount of time--add new cold water if your cold water gets warm.)
Take the peels off (the less fresh the egg, the easier this is to do). Cut eggs in half and remove the yolk.
Mash up those yolks in a bowl. Add mayo, curry, salt, pepper, and milk. Please, try to exercise a little restraint and not just eat this stuff straight up out of the bowl, because it's surprisingly irresistible.
Put the yolk mixture into the whites (if you haven't lost all control and consumed it, that is--if you have just feed the whites to someone on a diet or, um, something like that).
Sprinkle with chives and/or paprika.