Chef notes
I think deviled eggs are a classic appetizer for any gathering at any time of year. My favorite tricks to make them extra special are adding a tad of vinegar for punch and some curry powder for warmth. This is my go-to when I need to bring something to a gathering but am short on time.
Technique tip: Deviled egg components can be made up to two days in advance of serving.
Swap option: Swap yellow mustard for Dijon.
Ingredients
- 5 eggs
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon vinegar (apple cider, Champagne or white wine)
- 1/2 teaspoon curry powder
- kosher salt and freshly ground black pepper
- smoked paprika, for garnish
- 2 tablespoons chopped fresh dill and chives, for garnish (optional)
Preparation
1.Bring a large pot of water to a boil. Delicately lower eggs into the boiling water and cook for 11 to 12 minutes. Once cooked, transfer to an ice bath to cool for 5 minutes. Crack eggs on a flat surface and peel off shells, using a small spoon to help remove the shells, as necessary.
2.Halve the eggs and separate the yolks from the whites. Place the yolks into a large bowl and mash with a whisk or fork until crumbled. Add mayo, mustard, vinegar and curry powder. Season with salt and pepper and whisk to combine until light and fluffy.
3.Place the yolk mixture into a zip-top bag or piping bag and pipe into the wells of the egg whites.
4.Top with paprika and optional fresh herbs and enjoy!
