Curried Deviled Eggs


12 large eggs (an excellent use for leftover hard-boiled Easter eggs)
1/2 Cup mayonnaise
1 Tbsp Madras Curry Powder
1 tsp Kosher Salt
Freshly-Ground Black Pepper, to taste
Finishing Salt of your choice – Hawaiian Black Lava Salt, Hickory Smoked Sea Salt are staff favorites!


(If not already boiled and cooled…) Place 12 large eggs in a large saucepan; add water to cover by a few inches. Bring slowly to a boil. Cover and remove from heat. Allow eggs to sit, in the hot water, for 15 minutes.

Drain water from saucepan, and transfer boiled eggs to a bowl of ice water to cool. After eggs have cooled roughly 10 mins in the cold water, peel them and then halve eggs lengthwise. Remove yolks, carefully, so as to preserve the white outsides of the egg.

Put the removed egg yolks in a small bowl, and finely mash them along with the mayonnaise, curry powder, and a little bit of salt and black pepper. Taste mixture and adjust seasonings as necessary. Scoop egg mixture into a pastry bag fitted with a broad tip, before piping the spiced filling back into egg white halves.

Arrange deviled eggs on a pretty platter before serving. Can be covered (gently!) with cling wrap and refrigerated up to 12 hours before serving.