Curried Deviled Eggs

It's not a party unless there's deviled eggs

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Deviled eggs are classic party fare for any season, but I especially love when they make an appearance at a holiday dinner or party.

Deviled Egg Party Tricks:

• Eggs that are a few weeks old peel more easily than fresh eggs.

• Push the yolks through a sieve for a fluffier and smoother egg mixture.

• Boil a few extra eggs to have a few additional yolks so you can really overstuff the whites.

• You can boil the eggs and make the filling a day in advance. Just hold off on piping the filling into the eggs until right before serving.

• Bedazzle your eggs with caviar! We love Classic White Sturgeon Caviar but any good quality caviar will do. Eggs on eggs:)

Curried Deviled Eggs
serves 4-8

A little curry adds warmth and depth, which makes a familiar classic feel a little dressed up.

Shopping List

• 6-8 eggs

• 1/4 cup mayonnaise, Hellmann’s, Kewpie, or homemade

• 2 tsp Dijon mustard

• 1-2 tsp curry powder

• 1-2 tsp champagne vinegar or lemon juice

• 1 tbsp flat leaf parsley, chives, or chervil, minced or sliced

• salt & pepper to taste

• paprika for garnish optional

• finishing salt — fleur de sel or maldon

• caviar optional

Equipment

• 4-6 qt saucepan

• ice bath

• mixing bowl

• sieve

• piping bag or spoon

Steps

1. Bring the eggs to room temperature. Bring a pot of water up to a boil with enough water to completely submerge the eggs. Using a strainer, dip the eggs in and out of the boiling water two times before submerging them.* Reduce to a simmer. Cook for 10 minutes if the eggs are at room temperature or 11 minutes if cold.

   *If you submerge cold eggs in hot water, the eggs are more likely to crack from the temperature change.

2. Immediately remove the eggs and shock in an ice bath. Once cool enough to handle, peel them, and return to the ice bath again until chilled.

   *I find peeling warm eggs to be a little easier.

3. Once the eggs are cool, slice them in half, and remove the yolks.

4. In a separate bowl, mix the mayonnaise, Dijon, curry powder, lemon juice or champagne vinegar, parsley or chervil, and salt and pepper together.

5. Press the yolks through a fine-mesh sieve into the dressing. Mix until smooth and adjust the seasoning.

6. Transfer the filling to a piping bag fitted with a tip. Pipe into the egg whites, overstuffing them generously. Top with chives, paprika, finishing salt, and (if you’re going all out) caviar.

Questions about the recipe? Email britt@parisdiningclub.com

Photos by Stephanie Sunberg