There’s nothing like a classic deviled egg! This recipe is an adaptation of a curried egg sandwich recipe in “Tea & Crumpets” by Margaret M. Johnson (Chronicle Books 2009). I love the whiff of lemon that perfumes these flavorful orbs. -E
Curried Deviled Eggs
6 hard boiled eggs
3 T. mayonnaise
1 t. Major Grey’s chutney
zest of ½ lemon
¼ t. curry powder
½ t. kosher salt
2 dashes nanami togarashi (Japanese chili pepper blend)
1. Slice eggs lengthwise and empty yolks in a bowl and mash with a fork until smooth. (I press the yolks through a wire strainer for an extra smooth consistency). Place egg whites aside to fill later.
2. Add the remaining ingredients and stir to blend well. Taste and adjust seasonings as needed.
3. Spoon the yolk mixture into the well of each egg. Alternatively, you can spoon the mixture into a plastic freezer bag, cutting the tip off one corner, and pipe the mixture into the well of each egg half. If you have a star tip, you can also snip the corner of the bag and insert the tip before adding the yolk mixture.
Garnish as desired.
Makes 1 dozen. This recipe is an adaptation of a curried egg sandwich recipe in “Tea and Crumpets” by Margaret M. Johnson, Chronicle Books, 2009. Makes a perfect gluten free menu item in an afternoon tea savories course.
How to Hard-Boil Eggs: Are your eggs hard to peel and have an unsightly green ring around the yolk? Here’s how I solved both issues: Using a slotted spoon, gently immerse eggs gradually into a pot of boiling, salted water. Once eggs come to a gentle simmer, set the timer for exactly 18 minutes. After time has elapsed, gently dump most of the water out of the pot and either set the eggs into an ice bath or under cold running water to quickly cool. Peel immediately and refrigerate until needed.
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