Double Curry Deviled Eggs

I was invited to a potluck along the Krewe of Chewbacchus parade route this evening, and as usual, ended up throwing something together pretty much last minute. I expected people to eat all of my offering, since we were on a parade route, and really, what drunk person doesn’t love free food? What I wasn’t anticipating was getting a ton of compliments on my simple dish. So here’s an easy little recipe for those like me: slightly agoraphobic, completely disinterested in large gatherings, and feeling put on the spot when someone invites you to cook for a thing that’s happening in less than 24 hours.

Double Curry Deviled Eggs

  • 12 eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons minced green onion
  • 1 1/2 teaspoons yellow curry
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 tablespoon Thai red curry paste

Step 1: Boil the eggs. You know how to do this by now, right? If not, don’t feel too bad. People act like boiling eggs is painfully obvious, but if you want to do it without overcooking the eggs and making them rubbery and hard to peel, there’s a trick. I’m not going to waste my time typing this bit, though. Check out what Martha Stewart has to say on the subject. She hasn’t steered me wrong yet.

Step 2: Once the eggs are boiled and cool enough to handle, shell them, then cut each in half and empty the yolks into a bowl. Place the whites aside. Save time now by getting them set up on the plate you plan to use to bring them to the potluck. Don’t try to make them on one plate, then transfer them to another – you will end up dropping them and making a mess of your potluck offering, and by extension, your worth as a human being.

Step 3: Mash the egg yolks, and add the mayo, green onion, yellow curry, cumin, cayenne, and black pepper. Mix vigorously, until it’s creamy. Take a little taste, and adjust the seasonings as necessary. I always end up adding more mayo than the recipe calls for, so if you think the eggs need more at this point, disregard my original directions. This is all you, babe. What good is life if you can’t add more mayo when the mood strikes?

Step 4: Don’t try to just spoon the filling into the eggs. First off, it’s messy, but secondly, did you know it’s actually a waste of your time? Seriously, I’m not kidding. Go get a Ziplock bag. Fill it with the egg yolk mixture, then cut off the bottom corner of the bag and squeeze. It’s a poor woman’s pastry bag! Now you can use this to pipe the egg yolk mixture into the waiting egg whites. It looks like you care a lot more than we both know you do, and has the added benefit of taking less than half the time of using a spoon to do the same job. (Note: pastry bags with fancy icing tips aren’t that expensive, so if you have access to a grocery or craft store, it’s a great choice to get deviled eggs that look top-notch.)

Step 5: Once you’ve evenly distributed all of the egg yolk mixture, drop a tiny dollop of the Thai red curry paste on top of each egg as a delicious final decoration. I used a chopstick to scoop up the tiniest bit of curry paste, then dab it on top of each egg, but I’m sure you could do the same with a toothpick or a even a fork.

And Voila! Double Curry Deviled Eggs. Now take them to a party. It’s up to you if you decide to hover near the food table and let people in on the “secret” of what makes these eggs so good every time you hear an ecstatic “Mmmmm!” There’s no end of excitement in waxing poetic on the joy of two curries in one deviled egg, especially if you’re an introvert who would have been much happier staying in and chatting with the cats than sharing recipes with strangers. It almost makes me happy that I decided to leave the house tonight.

OK, not really, but close enough.

 

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