RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY
We made these eggs this fall in an “Appetizers for Dinner” cooking class. They were delicious, and even the Deviled Egg Queen in attendance approved! Make them for Thanksgiving, or tailgating, or just any time you want a special treat.
Curried Deviled Eggs
- 6 large eggs
- 2 tbsp plus 2 tsp mayonnaise
- 1 tsp Dijon mustard
- 1 ½ tsp curry powder
- Salt to taste
- Paprika, chopped chives, and freshly ground black pepper for garnish
- Put the eggs in a medium pot and add enough water to cover. Bring the water to a boil over and cook for a total of 13 minutes, beginning from when you placed the pot on the burner. Drain the eggs and place them in an ice bath; let stand for a few minutes, then peel the eggs, while they are still in the water.
- Dry them off and cut them in half. Gently remove the yolks and put them in a medium bowl.
- Mash the egg yolks and add the mayonnaise, mustard, and curry powder. Mix well and season with salt.
- Fill a reusable pastry bag with the yolk mixture and use it to fill the egg white halves. Alternatively, use a small spoon or spatula.
- Sprinkle each egg half with paprika, chopped chives, and freshly cracked pepper before serving.