Two-Tone Curry Deviled Eggs
These two-toned curry deviled eggs are so elegant with their pretty ribbons of yellow, and extra pretty when topped with mustard caviar!
Servings: 12 Deviled Eggs
Calories: 41kcal
Ingredients
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. brown spicy mustard
- 1 tsp. creamy horseradish
- 1 tsp. curry powder
- Cayenne pepper - a few shakes
- Salt & pepper to taste
- Pickle Juice-soaked mustard seeds
- Poppy seeds
- Tiny daisies for garnish
Instructions
- Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
- Remove the yolks by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
- Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
- Mix in your mayo, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper.
- Separate your filling into two bowls, equally. To one bowl of filling, add a few shakes of cayenne (depending how spicy you like your eggs) and a teaspoon of curry and mix. All curry powders have different strengths so start with a teaspoon and add more if you think it needs more flavor. If it begins to thicken up with the spice, simply add more mayo and mustard so the consistency matches your other bowl.
- Lay down two pieces of cellophane on a flat surface and and spoon filling onto each. Roll them up so you have two tubes of filling. Snip the ends.
- Place both of your tubes into a pastry piping bag, and squeeze into your egg halves. It helps to do a little test first so they’re coming out perfectly together.
- Garnish with mustard seeds, poppy seeds and daisies – and there you have the sun-shiniest, prettiest little summer deviled eggs!
Notes
Even though English daisies are edible, you might want to tell your guests to pluck them off first. They don't really add to the flavor or texture of the eggs. They're just there to be beautiful.
Nutrition
Serving: 1Deviled Egg | Calories: 41kcal | Protein: 2g | Fat: 3g | Cholesterol: 82mg | Sodium: 45mg | Potassium: 36mg | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.5mg