Curried Deviled Eggs
Curried Deviled Eggs
Author:
By Bebe Black Carminito (@champagneandcookies)
Servings
4
This iteration of traditional deviled eggs dusted with paprika is an homage to my mom Dolores. She loved to serve them at many family gatherings, parties, picnics and soirées. Oaktown Spice Shop Alleppey Turmeric Powder gives these deviled eggs a vibrant yellow hue, while the Madras Curry Powder adds lots of punchy flavor. Garnish with fresh herbs or edible flowers to add a bit of verdant and vivid color.
Photo, recipe and styling by Bebe Carminito.
Ingredients
-
4 large eggs, hard boiled and cooled
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives, plus more for garnish (optional)
- 1 tablespoon finely chopped celery, plus leaves for garnish (optional)
- 1 teaspoon classic yellow mustard
-
1/4 teaspoon ground Oaktown Spice Shop Alleppey Turmeric Powder
-
1/4 teaspoon Oaktown Spice Shop Madras Curry Powder
- 1/8 teaspoon celery salt
- Dash of hot sauce (optional)
-
Freshly ground Oaktown Spice Shop Black Pepper
-
Flaky salt, for sprinkling (optional)
- Fresh micro-basil for garnish (optional)
- Fresh edible flowers for garnish (optional)
Directions
Cut the cooked eggs in half lengthwise and scoop out the yolks; set the egg white halves aside on a platter or plate.
Transfer the yolks to a small food processor and add the mayonnaise, parsley, chives, celery, mustard, turmeric, curry powder, celery salt, and hot sauce, if using. Blend until very smooth and creamy. Add pepper to taste.
Prepare a pastry bag with a medium open-star pastry tip (I use the 1M tip), fill the bag with the yolk filling, and gently pipe into the egg cavities. You can also fill the eggs using a small spoon or a plastic bag with one corner cut off. Garnish with your choice of options above and sprinkle with flaky salt, if using. Serve right away alone or alongside crudités with flaky salt.
Recipe Note
If you are going the piping route, be sure to first process the filling as smoothly as possible to keep it from clogging the pastry tip. (I have learned the hard way.) The unfilled eggs can be prepared up to 2 days in advance. Store the egg white halves wrapped in plastic and the filling stored separately in a sealed container. Store any remaining filled eggs in an airtight container in the refrigerator for up to 2 days.
