Kickin' Deviled Eggs with Curry
Deviled eggs are one of the best go-to appetizers out there. What can I say? People just love them. Vegetarian and gluten-issue-friendly, they get gobbled up in a snap. Angie offered to host our most recent dinner extravaganza and texted me: "Just bring an appetizer." Hmmm. Low on funds and in need of a grocery trip, I whipped up a batch of these tasty little beauties with on-hand ingredients. I hope you enjoy this spicy twist on a beloved classic. They were gone in the blink of an eye. I used a half dozen eggs for this batch, but the recipe is easily doubled to feed a bigger crowd.
- 6 large eggs
- 1 Tbsp. curry powder
- 2 tsp. Sriracha hot sauce
- 1 tsp. white Balsamic vinegar
- 1 Tbsp. minced shallot
- 1 Tbsp. minced fresh cilantro
- 3 Tbsp. minced fresh Italian parsley, divided
- 1/2 tsp. red pepper flakes
- salt and pepper
- 2-4 Tbsp. mayonnaise
Using a teaspoon, carefully fill each sliced egg half with a small dollop of filling. The filling should be evenly distributed amongst the 12 egg halves. Carefully garnish each with a small pinch of the remaining Italian parsley. Refrigerate until you serve. Yum! People go crazy for these things!