Deviled eggs can be a nutritious snack or appetizer. The addition of curry powder adds an anti- inflammatory boost while providing fantastic flavor. Finely grating the egg yolks before mixing them with the mayonnaise helps achieve a silky-smooth texture and decreases the need for so much mayonnaise. Cutting the eggs crosswise is a fun, modern way to serve them.
CURRIED DEVILED EGGS
- 6 eggs
- 1 small shallot, finely chopped
- 3 Tbsp mayonnaise or Vegenaise
- 1⁄2 tsp Dijon mustard
- 1 tsp lemon juice, plus more as needed
- 2 tsp curry powder
- Kosher salt
- Pinch of cayenne pepper
- 1 Tbsp finely chopped cilantro
Place the eggs in a medium saucepan and cover with water by 1 in [2.5 cm]. Bring to a rapid boil. Remove from the heat, cover, and let stand for 12 minutes. Fill a medium bowl with ice water. Transfer the eggs to the ice-water bath and let stand for 10 minutes.
Meanwhile, in a medium bowl, whisk together the shallot, mayonnaise, mustard, lemon juice, curry powder, 1/8 tsp salt, cayenne, and 2 tsp of the cilantro. Set aside.
Crack each egg and carefully remove the shell. Using a very sharp knife, cut a very thin portion off the top and bottom of the egg to create flat surfaces, then halve each egg crosswise. Carefully remove the yolks from the whites, then place the whites, flat-side down, on a serving platter.
Using a Microplane or a box grater, finely grate the egg yolks and add to the mayonnaise mixture. Stir until well combined and adjust the lemon juice and salt as desired.
Transfer the mayonnaise mixture to a pastry bag with a star tip and pipe into the egg whites. Garnish with the remaining 1 tsp cilantro.
Store in a covered container in the refrigerator for up to 8 hours.
Make-shift pastry bag
If you don’t have a pastry bag, create your own by transferring the mayonnaise mixture to a sealable plastic freezer bag and cutting off a corner. Alternatively, you can spoon the filling into the egg whites.
Reprinted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas with permission from Chronicle Books, 2016. Photographs © Erin Kunkel.