Curry Deviled Eggs (Print Version)
# Ingredients:
→ Base
01 -
12 eggs
02 -
1/2 cup mayonnaise
03 -
2 teaspoons Dijon mustard
04 -
1 teaspoon distilled white vinegar
05 -
1/2 teaspoon curry powder
06 -
2 large pinches of Kosher salt
→ Garnish
07 -
Paprika for sprinkling
08 -
Fresh chopped dill
# Instructions:
01 -
Add eggs to a large pot. Fill the pot with water until it covers the eggs by an inch.
02 -
Heat pot over high heat until the water comes to a boil.
03 -
Once water begins to boil, cover the pot and turn off the heat. Leave the pot on the burner for 12 minutes.
04 -
Fill a large bowl with very cold water and several ice cubes.
05 -
After 12 minutes, carefully transfer eggs from the hot water to ice bath. Let them sit for about 10 minutes.
06 -
Gently tap the top and bottom of each egg on a counter top so it cracks. Then roll each egg around until it has small cracks all over. Hold each egg under lukewarm running water and gently peel it.
07 -
Slice eggs in half lengthwise.
08 -
Place yolks into a food processor along with mayonnaise, Dijon, vinegar, curry powder and kosher salt.
09 -
Process yolk mixture until smooth and creamy, scraping down the sides as needed.
10 -
Transfer yolk filling to a piping bag (or resealable plastic bag).
11 -
Pipe the yolk mixture into each sliced egg white.
12 -
Sprinkle each deviled egg with paprika and top with a pinch of chopped dill before serving.
# Notes:
01 -
For best results, use eggs that are at least a week old as they peel more easily than very fresh eggs.