curried deviled eggs

the holiday party season has arrived and for the hosts and hostesses among us, this can be the beginning of holiday hell.  while i've gotten over a dozen requests for swanky holiday parties for clementine, i realize that for most of us, outsourcing the food part of the evening is not in the budget.  so for those of us who don't have the luxury of hiring a caterer, my tip is to keep the food simple.  instead of fretting over a lavish appetizer spread, just bulk up on a lot of tasty libations.  the sf chronicle's food section this week offered up some holiday help from five bay area caterers, who divulge their top tips and crowd-pleasing recipes.  my curried deviled eggs are another one to add to the list.  an ethnic twist on an american party favorite, these can be made ahead of time because remember, it's the holidays, a time for throwing back a cocktail with friends, not stuck in your kitchen. 

curried devil eggs
makes 24

ingredients:
1 dozen large eggs
1 tbs. salt
3/4 cup mayonnaise
1 tbs. dijon mustard
2 tbs. curry powder
1 tsp. salt
1 tbs. paprika
1 bunch chives, chopped

special equipment:
cookie press or pastry bag

gently place eggs in a saucepan.  fill saucepan with enough cold water to cover all the eggs and add salt.  bring the water to a boil.  once the water starts boiling, remove from heat and let the eggs sit for 12 minutes.  remove the eggs with a slotted spoon and place in ice cold water.  this cools down the egg for cracking and also helps in the deshelling process.  to shell the eggs, i like to roll them on their sides, applying enough pressure to crack the shell.

after the eggs are deshelled, cut them in half.  place the yolks in a bowl and mash up with a fork, adding mayonnaise, mustard, curry powder and salt.  i like to pipe the filling into a cookie press or pastry bag using a wide starpoint tip .  if you don't have a cookie press or a pastry bag, you can fashion one out of a plastic ziploc bag with one of the corners cut out or just use a small spoon to fill the eggs.  pipe about 2 tbs. of filling into each of the halved egg whites.  sprinkle with paprika and chives.  these can be made the day ahead and taken out of the fridge just in time to serve . . . and did i mention, they're great with a glass of bubbly?

Comments

[Kalyn]

They're definitely the most beautiful deviled eggs I've ever seen!

[rachel]

Oh yum. I love deviled eggs!

[LunaPierCook]

Beautiful pics, Jess! Deviled eggs are something I could survive on by themselves. These look great, and the addition of the curry powder is something I'll have to try.

[one food guy]

I was just thinking about making some deviled eggs last night, and look at this, deviled eggs. Delicious!