Curried Deviled Eggs (Hot Curry)
These delightful deviled eggs are a crowd-pleaser with a kick of hot curry that sets them apart. Creamy, smooth yolks blended with mayonnaise and a hint of spice are carefully spooned back into the halved egg whites, creating a visually appealing and irresistibly tasty appetizer. Garnished with a sprinkle of green onions, these deviled eggs are sure to be the star of your next gathering.
— Constant Cookbook
Ingredients
- 6 organic eggs
- 2 green onions, white and light green portions, minced
- 3 Tbs. mayonnaise
- 3/4 tsp. hot curry
- Sea salt, to taste
Instructions
- Put the eggs in a single layer in a saucepan. Add water to cover the eggs by at least 1 inch, set over medium heat and bring to a boil. When the water reaches a full boil, remove the pan from the heat, cover and let stand for 15 minutes. Uncover the pan and place under cold running water until the eggs are cool. Drain the eggs, peel and cut in half lengthwise. Using the tip of a spoon, carefully scoop out the yolks, allowing them to fall into a mini food processor or a bowl. Set the whites, hollow side up, on a serving plate. Process the yolks or mash them with a fork until perfectly smooth. If you used a processor, transfer the yolks to a bowl. Add half of the green onions, the mayonnaise and hot curry to the yolks and mix well with a fork. Season with salt. Spoon the yolk mixture into the egg halves, dividing it evenly. Garnish the eggs with the remaining green onions and serve immediately. Serves 4 to 6. Adapted from a recipe by Williams-Sonoma.
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