Author Notes: This recipe found its genesis in a kitchen that had run out of Worcestershire sauce. Poking through the spice cupboard, I searched for a flavorful replacement and came across some curry powder. "Hey, why not?" I thought! It's a small twist on a classic but I found I liked it enough that, more often than not, I now make most of my deviled eggs with curry powder. Adding Mara? pepper on top was a later addition and another twist on the classic recipe (which usually calls for cayenne pepper). Mara? pepper adds a bit of heat but also a lovely, fruity sweetness that works well with the other ingredients (as well as providing that necessary color contrast!). As a final note, you may want to play with the amount of mustard. I like my deviled eggs quite mustardy but after my family made it clear that they did not, I toned it down a bit. If you are like me, add more than the 3/4 of a teaspoon, tasting until you get the right strength for you! —machef
teaspoon sea salt
teaspoon curry powder
teaspoon Dijon mustard
Mara? pepper (to garnish)
- Place the eggs in a pot and fill with water. Make sure that the water covers the eggs by about one inch. Cover the pot and place on high heat. Once the pot comes to a boil, remove the cover and bring the heat down to medium low. Let the eggs simmer for 6 minutes. Remove the pot from the heat and empty out the hot water and cover the eggs with cold water. Allow the eggs to cool.
- Once the eggs have cooled, remove their shells and cut the eggs in half. Remove the yolks and place them in a small bowl. Reserve the whites.
- In the bowl with the yolks, combine the mayonnaise, salt, curry powder and mustard. Stir until the ingredients are fully combined and they form a smooth paste.
- Pipe or spoon the yolk mixture back into the egg white halves. Garnish with a sprinkle of Mara? pepper.