Curried Deviled Eggs

CATEGORY
Snack
CUISINE
American

Curried Deviled Eggs Recipe

These deviled eggs take on a delightful twist with the addition of our delicious Indian Curry spice, offering a unique flavor that's perfect for brunches, picnics, or as an elegant appetizer. These are guaranteed to please any crowd!
PREP
0 min
COOK
45 min
TOTAL
45 mins
YIELD
8 Halves
Print

Ingredients

  • 4 large eggs
  • 1/2 teaspoon baking soda
  • 1 Tablespoon butter
  • 1 large scallion: white bulb finely chopped, green top sliced thinly (keep separate)
  • 2 teaspoons Old Salt Merchants Curry spice mix
  • 2 Tablespoons crème fraîche sour cream
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon finely chopped fresh dill
  • 1/2 teaspoon Old Salt Merchants Sea Salt
  • 1/2 teaspoon coarsely cracked black peppercorns

Instructions

  1. Place the eggs carefully in a small saucepan side by side so they don't crack with your rough handling. Add cold tap water to cover by a depth of at least an inch. Add the baking soda to the water. Bring it to a boil over medium-high heat. Turn off the heat. Cover the pan and allow the eggs to gently cook in the hot water, undisturbed, 15 minutes.
  2. Fill a medium bowl halfway with cold tap water and add a cup of ice to it. Remove the cooked eggs gently from the pan with a slotted spoon and lower them into the ice bath. Let the eggs chill, until cool to the touch, about 10 minutes, then peel and discard the shells. Slice the eggs in half and scoop the yolks into a small bowl, leaving behind a hollowed interior and a velvet-smooth egg white.
  3. Meanwhile, heat the butter in a small skillet over medium heat. Once the butter melts and foams around the edges, add the white scallion bulb to it. Stir-fry to scent the butter, until the scallions are a bit limp (not brown), 1 to 2 minutes. Turn off the heat and sprinkle in the curry powder. The heat will be just right to cook the spices without burning them. Place the egg whites face down into the spiced butter as you get the filling ready.
  4. To the scooped egg yolks, add the crème fraîche, mayonnaise, mustard, vinegar, dill, salt, pepper, and the green scallion tops. Remove the egg whites onto a plate, placing the spiced side up. Scrape the spiced butter from the skillet into the bowl along with the filling ingredients. Beat the filling to a smooth and whipped consistency (still slightly chunky but creamy and airy).
  5. Fill and mound each egg white generously with the filling, making sure to cover almost up to the edges. Serve at room temperature (they will keep for 1 hour) or chill in an airtight container in the refrigerator (they will keep for a few days).

Tips / Notes

  • From: On The Curry Trail- Raghavan Iyer

Keywords

deviled eggs, curry, brunch

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