Recipe: Curried Deviled Eggs
Looking to add simple deviled egg item to your food truck menu? Here’s a recipe that takes the basic deviled egg recipe and fortifies it with Indian curry spices and then adds some heat with cayenne pepper and Tabasco. On top, it skips the decorative chopped parsley in favor of a spiced salt. They’re good. So good, they may make Grandma question her recipe.
Curried Deviled Eggs
- 20 large eggs
- 2 cups mayonnaise
- ¼ cup lemon juice
- 4 ½ Tbsp dry mustard powder
- 1 ½ Tbsp curry powder
- ¾ tsp Old Bay seasoning
- ¾ tsp sugar
- ¼ tsp, plus 1/8 tsp cayenne pepper
- ¾ tsp Worcestershire sauce
- ½ Tbsp Tabasco
- Salt and freshly ground black pepper, to taste
Place the eggs into a pot of simmering water and cook for 10 minutes. Then place the eggs in an ice bath and allow to cool for 15 minutes.
In a medium bowl, mix together all the remaining ingredients. Then, peel and halve each egg, scoop the yolks into the seasoned mayonnaise, and mix well. (Having trouble peeling the eggs? Submerge the egg in a bowl of cold water and then try peeling.)
Scoop the mixture into a piping bag with a star nozzle (or a zip-top bag with one of the ends cut off) and pipe the mixing into each egg half. Finish with a sprinkling of spiced salt (recipe below).
In a small bowl, mix together 1/4 cup kosher salt, ½ tsp cayenne pepper, 1 tsp smoked paprika, 1½ tsp curry powder, and 1½ tsp mustard.