Curried Eggs yield: 24 pieces
12 eggs, hard boiled, peeled, chilled
1T Dijon mustard
½ cup mayonnaise
3T sour cream
2T curry powder
2t mustard powder
2t cayenne pepper
1ea lemon, juiced
Pretty standard deviled egg method here, just with some fun flavor twist and a little kick.
It’s almost like they’re actually deviled…..
Cut the eggs in half and remove yolks, set yolk aside in mixing bowl or food processor base. After removing all the yolks, if you want really clean-looking, fancy eggs, rinse them in a container of cold water and let them dry on a towel, this will remove any stubborn yolk unwilling to part from the white.
Place the yolks and all other ingredients, including a pinch of salt, in a food processor. Run machine until completely combined. If the mixture looks too thick, add a spoonful more of sour cream. Taste, filling should be on the edge of salty, and nice and zesty from the spices and lemon juice. Add more salt or lemon here as desired.
Place filling in pastry bag with fluted tip and pipe filling into clean egg whites for best aesthetic. Sprinkle with cayenne and a tiny sprig of fresh dill to garnish.
You can play shoemaker here and use a zip lock baggy with a small cut in one of the corners to pipe filling into egg whites. Works great, just doesn’t look as nice.
Store for up to two days in an air tight container lined with paper towel on the bottom, OR smash them all up for a killer egg salad sandwich or wrap.