Curried Deviled Eggs Recipe

Curried Deviled Eggs

from Anna Getty's Easy Green Organic

Ingredients:

6 large eggs
2 tablespoons plus
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 1/2 teaspoons curry powder
Salt to taste
Paprika for garnish
Chopped fresh chives for garnish
Freshly cracked black pepper for garnish

Serves 6

This and many other wonderful recipes may be found in Anna Getty's Easy Green Organic
from Chronicle Books

I just love deviled eggs. I could eat ten in one sitting and probably have room for more. I added a little bit of curry to the recipe, giving this classic party dish an Eastern Indian twist. I find that the best place to purchase eggs is at the farmers' market because you can ask the vendors questions about the way the hens are treated and what they are fed.

1. Put the eggs in a medium pot and add enough water to cover. Bring the water to a boil over high heat and cook for 13 minutes. Drain the eggs and rinse with cold water.

2. Peel the eggs and cut them in half. Gently remove the yolks and put them in a medium bowl.

3. Mash the egg yolks and add the mayonnaise, mustard, and curry powder. Mix well and season with salt.

4. Fill a reusable pastry bag with the yolk mixture and use it to fill the egg white halves. (Alternatively, use a small spoon.)

5. Garnish each egg half with a sprinkling of paprika, chopped chive flowers, and freshly cracked pepper.

COOK'S NOTE: You don't have to reftigerate eggs fyou use them within a week or two. Because we use them so often, we keep a lovely basket of brown eggs on our kitchen counter, creating more space for items that need refrigeration.