When my sister was little, she swore she hated eggs. She once started dry heaving when I ordered sunny side up eggs at a diner.
She was really a delight.
My mother, an ovophile from way back, was determined to make my sister like eggs, and after trying everything from spaghetti carbonara to egg salad, finally found the winning ticket: deviled eggs.
My sister helped her make them, and by the end of the cooking session was licking the filling from the bowl. Who wouldn’t love deviled eggs? Creamy, rich, and piquant, they are an indulgent and comforting two bite snack.
Though deviled eggs are a classic American dish, jazzing them up with Indian spices and flavors brings a new dimension to them. Zesty, earthy, and fragrant, they totally reinvent an old favorite. It’s impossible not to love these.
Bombay Deviled Eggs
1 dozen eggs, hardboiled and peeled (I like this Serious Eats recipe)
1/2 cup mayonnaise
2 Tbs. curry powder
3 oz. Sweet and Spicy Tabasco Sauce
2 tsp. turmeric
6. Put in a zip-top baggie and refrigerate until ready to serve. Just before serving, thaw for 10 minutes (just to get the chill off), and taste for seasonings. The reason you taste just before serving is because as the mixture sits it becomes more flavorful – you want a light curry flavor not a total curry bomb.
If my mother had just made these eggs for my sister straight off, she would have loved eggs so much, she would have wanted to get a chicken. The mixture is so creamy and smooth, sitting in its white case. The curry flavor goes perfectly with the eggs, deep and slightly spicy. The Tabasco sauce adds acidity and a bit of sweetness and the turmeric gives the eggs the most beautiful marigold color. This isn’t slap-you-in-the-face Indian food, just gently Indian inspired. The eggs would not be out of place at a picnic or at a fancy dinner party. Or even on a picky eater’s plate.
Just ask my sister.
Disclaimer: Tabasco has compensated me for this recipe.