Tuesday, July 31, 2012

Lil' Devils

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

Bring a medium pot of water to a rolling boil. Add eggs, cover, and boil for 10-12 minutes until eggs are cooked through. Drain hot water and rise with cold water to bring temperature down so that you may work with eggs. Allow the cooked eggs to rest in cool water for 10-15 minutes before handling.

Gentle peel eggs by rolling on the counter top to break shells. Remove and discard shells, reserving cooking eggs. When eggs are peeled, slice in half lengthwise. Pop out the yolks into a medium bowl and reserve cooked whites on a serving tray.

Carefully mash up egg yolks in medium bowl with the tines of a fork. When they are broken up add vinegar, Sriracha, cilantro, 2 Tbsp. of minced Italian parsley, curry powder, pepper flakes, and 2 Tbsp. of mayonnaise. Mix thoroughly with a fork and then season with salt and pepper to taste. If the mixture is dry, add more mayonnaise by the tablespoonful until it is at the right consistency, moist, but not runny.

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!

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