Curried Deviled Eggs

Gabe and I started experimenting with deviled eggs this summer and now have formed a veritable addiction. We made them this week to use up our leftover mayonaise from the Green Goddess dressing, and are now already planning when to make our next batch. We make them with the usual mayo, mustard, and horseradish, along with grated mild onion, a touch of honey, and most importantly, a big dose of curry powder. Believe me, once you have tried deviled eggs with curry powder, all others will taste bland. the amount is of course adjustable - Gabe likes em to taste of nothing but very spicy curry, but I like a more balanced mingling between traditional devilish tastes and curry.




All ingredient amounts below are rough guesses on the lighter-flavored side of things and should be adjusted to taste.

Curried Devilled Eggs

6 eggs
1/4 - 1/2 cup mayonaise
3 tbs strong mustard
2 tbs horseradish
1 tbs honey
3 tbs grated onion (sweet, mild varieties are best - if you're using a spicy variety, you should start with 1 tbs and build up)
2 tbs minced scallions (optional - give it a fresh, garlicky flavor)
1 tbs curry powder
1/2 tsp cayenne (optional, for those who enjoy a scorched palate)
salt and pepper to taste
paprika

Everyone has their own method for cooking hard-boiled eggs, but the way I've learned is to put them in a pot of cold water (covered by about an inch), bring them to boil on high, reduce the heat and let them cook for a minute, and then take them off the heat, cover, and let them sit for 10 - 15 minutes. After 10 minutes you can test one egg - soft-boiled isn't a disaster, but hard-boiled will hold up to filling better without coming apart. When the eggs are done, drop them into a big bowl of icewater - this cools them enough to peel and helps the shells come off easily. reach in and crack them on the sides, then peel them and slice them in half. scoop out the yolks and mash them in a bowl with all of the other ingredients. Adjust everything to taste. If you prefer a lighter filling, add more mayo and beat the filling to make it fluffy. Spoon the filling into a plastic bag and cut off a tiny bit of one of the corners to make a whole. Squeeze the filling equally between all of the eggs. Sprinke with paprika. Chill and enjoy!