The original recipe is from
Epicurious but my sis and I have made some changes that our guests ♥ love ♥. They've been very popular at our Superbowl parties but they would be lovely for Easter as well! Do something new this year!
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Modified Epicurious Recipe:
- 6 large hard-boiled eggs, shelled
- 1/3 cup mayonnaise (We like Hellmann's Mayo
called Best Foods on the West Coast)
- Minced green onion to taste (minimum 1 TBLSP)
- Yellow Curry Powder to taste (minimum 1 TBLSP) (my guests like lots!)
- Tabasco sauce to taste
- Mustard to taste (Grey Poupon Dijon Mustard)
- Topping: Mango Chutney (approx 1 oz)
Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork or in mixer. Add mayonnaise, minced green onion, mustard, tabasco, and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Fill ziploc bags with the yolk mixture and cut off a small corner and pipe the yolk mixture into the empty egg white halves. Arrange eggs on platter. Garnish eggs with mango chutney and serve.
When you boil your eggs, you may want to use an
egg timer
because overboiled eggs get grey/green yolks. Set the eggs and timer in the pot at the same time and into cold water. Do not put eggs from the fridge directly into hot water because that temperature difference will make them crack open.
After boiling, cool the eggs in the fridge for a few hours or soak them immediately in very cold water. I believe this makes the eggs easier to peel.
When peeling the eggs, make sure that you also remove the thin white membrane under the shell. I've seen several men peeling eggs for the first time be confused by this membrane.
Halve the eggs lengthwise with a NON-SERRATED knife (unless you want a pattern on the egg whites). Wipe your knife between each cut so that you don't spread yolk all over the whites. You want the whites to look clean and the yolks to only be in the middle, when all is said and done.
Throw the yolks in a bowl for mashing or mixing. I use a
KitchenAid Mixer.
Mix in your curry powder and make it as flavorful as you want. Take into account the power of the curry versus the wine pairing. Make sure your wine will hold up to the flavor. My delicious curry is from
Aphrodisia Herb Shoppe in NYC (thanks to my husband).
Mince in green onions or chives. The smaller, the better (IMHO) but remember the more you cut onions, the more the onion taste will leach out into the mixture. And don't cut your onions on a dish like I did! Once you've mixed in the onions, fill a ziploc bag with your yolk mixture and get ready to pipe the mixture into your egg whites. Cut off a small corner of your plastic bag and test piping it into your eggs. If it doesn't look/feel right, make the cut larger.
Get some delish mango chutney to top your deviled eggs. I like Sukhi's.
Voilà!
