Bombay Deviled Eggs

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

Ingredients:

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

1. Cut all the eggs in half, lengthwise.

2. Scoop out the yolks and place them in a large bowl, reserving the egg whites for later.

3. Add the mayonnaise, curry powder, and turmeric.

4. Add the Tabasco sauce.

5. Using a stick blender or electric egg beaters, whip the yolks to a smooth creamy paste. Remember to wipe down the sides of the bowl to get all that yolk incorporated.

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.

7. When ready to serve, arrange the egg whites, divet side up on a tray.

8. Push the egg mixture in the baggie down into the very corner of the bag and cut just the corner off of┬áthe bag. Now – automatic piping bag!

9. Now, just squeeze the bag into each empty egg white shell. Fill it only up the the border of the egg first, then go around and add extra yolk mixture if you have some left.

10. Serve.

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.

Comments

  1. Cristina says:

    I LOVE deviled eggs! Those look awesome, I am going to have to make them the next time we have company.

  2. Dee G says:

    A pinch of curry powder also transforms basic scrambled eggs – it’s hard to tell what that secret ingredient is…it just tastes better that way!

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