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 Maras pepper on top was a later addition and another twist on the classic recipe (which usually calls for cayenne pepper). Maras 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
Maras pepper (to garnish)
In This Recipe
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 Maras pepper.