I’m about to reveal the secret to prize-winning deviled eggs: curry powder. For real. No one expects the combination of eggs and curry and when you serve these, expect reactions like, “These are incredible, but what’s in them?” And should you happen to have a deviled egg competition at your office, you’d probably tie for first place if you entered with a curried deviled egg.
Regardless of any competition, you’ll surely be involved in some holiday revelry in the coming weeks, and if you have a meatless diet — on Mondays or always — you’re used to suffering at holiday parties, camped out next to the crudites, watching all of the meat-lovers feasting on sliders, bacon-wrapped scallops and sausage-stuffed mushrooms. Don’t let that happen this year. Pick up a dozen eggs and make an appetizer that will delight vegetarians and have meat-lovers shunning the platter of mini meatballs.
12 large eggs, cold
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika, plus more for garnish
Finely chopped fresh chives, for garnish
Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
These are vegetarian, but not vegan (obviously — they are eggs), so if you’re expecting vegans at your holiday party, or if you just like a good, garlicky dip, make some hummus.
This week’s Meatless Monday Mover and Shaker: University of Minnesota
The University of Minnesota joins a growing number of schools supporting the Meatless Monday movement. The college offers meatless meals in its six dining halls seven days a week and encourages diners to give the meatless options a try, offering exclusively vegetarian meals for lunch in one of its dining halls every Monday.
More Meatless Holiday Appetizers:
- Chevre and Walnut Tartlets
- Spinach and White Bean Dip
- Easy, Cheesy Fondue
- Kitschy Canapes
- Mini Spanakopita
- 3-Cheese Crostini With Honey
- Marinated Olive Salad