Curry Deviled Eggs

As a kid I turned my nose up at deviled eggs.  Something about them didn't sound right.  What do you mean deviled?  What's wrong with them? What is deviled anyway?  This sinister plate of mystery food was a regular at family gatherings & every time that strange dish with conveniently-hollowed-egg-slots graced the table the little devil on potted meat cans popped into my mind.  At that, I whipped the other way & bee-lined for the much safer plate of cookies or cheese.  It was only later that I learned that said little devil is actually where the term "deviled" comes from, so I wasn't too far off. 

Now I can't get enough of these Southern staples.  They're perfect with a plate of olives, cheese, & good bread for a simple snack night or whipping up for an impromptu dinner guest.  Curry deviled eggs are one of my favorite variations on the classic variety -- their flavor is a bit earthy & musky with a kick of heat from the curry, pimentón, & cumin. 

 

Curry Deviled Eggs

6 medium eggs, boiled

3 tbsp. mayonnaise*

1 tbsp. dijon mustard

1 small shallot, finely minced

1 tbsp. relish

1 1/2 tsp. curry powder

1/2 tsp. pimentón (smoked) paprika

1/2 tsp. cumin

Boil 6 eggs.  To hard boil, cover in cool water & bring to a rolling boil.  Once boiling, remove from heat, cover, & let stand for 10 minutes.  Rinse with cool water to stop the cooking.  Let cool for a few minutes then peel & rinse.

Slice the eggs in half length wise & empty the yolks into a bowl.  Combine with mayonnaise, dijon, shallot, relish, curry powder, pimentón, & cumin.  Whip with a fork to combing.

Spoon the yolk mixture into the egg halves. You can pipe the yolks in with a piping bag, but I like the "home-made" look of spooning it in. Dust with a bit of pimentón & serve.

*I prefer this version with mayonnaise.  My husband will fight me to the death on this, but I find the flavor to be a little richer & smoother than its counterpart, miracle whip.