Heading out to a barbecue for the Fourth of July? Spice up the traditional deviled eggs to take them to the next level.
Curried Deviled Eggs
Serves: 1-6 Time: 25 minutes Difficulty: You can do it!
- 6 eggs (or more if it's the only appetizer being served or your group is large)
- 2 T. curry powder
- 2 T. mayo
- 1 T. Dijon mustard
- 2 T. grated onion
- 1 T. white wine vinegar
- 2 T. peanuts, toasted(optional) and crushed
- 1 scallion, green part very thinly sliced
Put the eggs in a pot. Cover with water and add in the vinegar. Cover the pot and bring to a boil. Immediately remove the pot from the heat and let it sit, covered, for 12 minutes.
Let the eggs cool completely, then peel and cut in half length-wise.
Spoon the yolks into a bowl and add in the curry, mayo, mustard, and onion. Season with salt and pepper to taste. Spoon the filling into a plastic bag, working it to one corner. Snip the corner of the bag so that you have a makeshift piping bag.
Lay the egg whites out and squeeze the filling into the center of each one. Garnish with the peanuts and scallions.