Deviled eggs are a long-standing favorite when it comes to appetizers because they're easy to make, economical and always a hit. This recipe takes the basic concept and adds a bit of a flavor twist by using curry powder, a little cumin and a pinch of cayenne. Check the recipe notes for tips on how to make perfect hard-cooked eggs.
- 12 large eggs, hard-cooked and peeled (see notes)
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- 3/4 teaspoon curry powder (or more to taste)
- 1/2 teaspoon ground cumin
- Pinch of cayenne
- Salt and freshly ground black pepper
Cut the hard-cooked eggs in half lengthwise, remove the yolks and place them in the work bowl of a food processor or blender. Add the mayonnaise, sour cream, curry powder, ground cumin and a pinch of cayenne. Process until smooth and creamy. Season to taste with salt and pepper and add more curry powder if desired. Using a small spoon or a pastry bag, fill the egg white halves with the yolk mixture. Sprinkle with paprika for garnish.
Makes 24 servings
Tips for Perfect Hard-Cooked Eggs
Making perfect hard-cooked eggs couldn't be any simpler and if you follow this method, you shouldn't get that unsightly (albeit harmless) gray ring around the yolk.
Gently place the eggs in a saucepan large enough to hold them in one layer. Add cool water to the pan to cover them by about 1 inch. Bring the water to a boil, then immediately remove the pan from the heat, cover it and let stand for 15 minutes (for large eggs).
Drain and cool by running cold water into the pan until the eggs are cool enough to handle for peeling.
This is an original recipe created & tested by the editors of MyGourmetConnection