Anti-Inflammation Curried Deviled Eggs Recipe
This anti-inflammatory curried deviled eggs recipe blends classic deviled eggs with the warm, earthy spice of curry powder, which brings a flavorful and health-boosting twist. A modern approach to preparation ensures a silky texture and visually stunning presentation, perfect for nutritious snacks or appetizers.
Ingredients
- 6 eggs
- 1 small shallot finely chopped
- 3 tablespoons mayonnaise or Vegenaise
- ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice plus more as needed
- 2 teaspoons curry powder
- Kosher salt to taste
- Pinch of cayenne pepper
- 1 tablespoon finely chopped cilantro
Instructions
- Cook the Eggs: Place the eggs in a medium saucepan and add enough water to cover them by 1 inch. Bring the water to a rapid boil, then remove the saucepan from heat, cover it with a lid, and let the eggs sit undisturbed for 12 minutes.
- Cool the Eggs: Prepare a bowl of ice water. After the eggs finish cooking, transfer them to the ice water bath and let them cool for about 10 minutes. This helps stop the cooking process and makes peeling easier.
- Prepare the Filling: In a medium bowl, combine the finely chopped shallot, mayonnaise (or Vegenaise), Dijon mustard, lemon juice, curry powder, ⅛ teaspoon kosher salt, a pinch of cayenne pepper, and 2 teaspoons of the chopped cilantro. Mix well until all the ingredients are blended.
- Peel and Cut the Eggs: Carefully crack the shells of the cooled eggs and peel them. Using a sharp knife, trim a thin slice off both the top and bottom of each egg to create flat surfaces. Then, cut the eggs crosswise in half. Separate the egg whites and yolks.
- Grate and Mix the Yolks: Use a Microplane or a fine box grater to grate the egg yolks into a smooth texture. Add the grated yolks to the bowl with the prepared filling mixture. Stir thoroughly until the mixture is smooth and creamy. Adjust the seasoning with more lemon juice or salt if needed.
- Fill the Egg Whites: Transfer the yolk mixture to a pastry bag fitted with a star tip for a decorative finish. If you don’t have a pastry bag, you can use a plastic freezer bag with a corner cut off. Pipe the filling neatly into the hollowed-out egg whites.
- Garnish and Serve: Sprinkle the remaining 1 teaspoon of chopped cilantro over the filled eggs for a fresh garnish. Store the prepared eggs in a covered container in the refrigerator for up to 8 hours before serving.
Notes
- Makeshift Pastry Bag Tip: Use a sealable plastic freezer bag by cutting off a corner for piping if you don’t have a pastry bag.
- These deviled eggs pair well with fresh vegetables for an anti-inflammatory appetizer spread.
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