Deviled-Eggs are very easy to make, especially if you have a friend to help you peel the shells! Here is our spiced-version that we think you’ll enjoy this year!
INGREDIENTS:
1 Dozen Eggs
1 Tbsp. Dijon Mustard
1/4 C. Mayonnaise
1 tsp. Vindaloo Curry Powder
1/2 tsp. Rice Vinegar
1 Tbsp. of minced/mashed Pickled Ginger
Himalayan Pink Sea Salt to taste
Tri-Colored Peppercorns to taste
Paprika
Basil, for garnish
Parsley, for garnish
PREPARATION:
Hard-boil the eggs:
Place all the eggs in a single layer of a pot. Fill pot with water until there is an inch above the eggs. Place on the stove and turn temperature to HIGH heat. Once water is boiling, turn the burner OFF, and cover the pot to steam. Leave the eggs on that burner to steam in the covered pot for 15 minutes. Make sure the lid to your pot doesn’t have a hole in it for ventilation. When 15 minutes is over, gently pour the hot water out of the pan, and allow cold water from the sink to flow over the eggs until they are cool enough to handle.
Allow them to cool before peeling. Peel the eggs and slice each one in half lengthwise. Remove the yolks and place them in a separate bowl.
Mash up the yolks, Dijon mustard, mayonnaise, Vindaloo powder, rice vinegar, pickled ginger, sea salt and pepper with a fork. Blend it all together until creamy. Gently spoon the yolk mixture into the white halves, and sprinkle your eggs with paprika. Finally, Garnish with minced parsley and basil for serving.
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