A friend of mine had a milestone birthday yesterday so his wife threw him a big pot luck bbq party in our sweet ‘right out of Mayberry’ park here in Murphys. Since it’s the middle of summer and it has been blazing hot, I figured everyone would be bringing tomato and cucumber salads so in an attempt to be different I decided to bring deviled eggs. Everyone LOVES deviled eggs, right? I wanted to be a bit more original though so I decided to cut mine through the center instead of end to end and then add a bit of the devil, in the form of curry powder. Thanks to my friends from next door Paul and Bill and their beautiful hens, Claire and her sisters, I had plenty of fresh eggs!
Curried Deviled Eggs (makes 36)
18 eggs, hard boiled and peeled 3/4 cup Best Foods mayo, more if needed
1/4 of a red onion, chopped finely (sub green onion if you like)
1 stalk of celery with leaves, chopped finely
1 small jalapeño, cut in a tiny dice (optional)
1/4 cup parsley, chopped (you can also use cilantro)
1 T plus 2t good curry powder
sea salt and pepper, to taste
mango chutney (I like the Major Grey’s variety)
chives, chopped roughly, for garnish
Cut the eggs around the ‘equator’ and squeeze out the yolks into a fine sieve. Press through the sieve with the back of a soup spoon into a medium bowl. Add the rest of the ingredients and blend. Stuff back into the whites ( you may have to cut a bit of white off the bottom so they sit flat). Garnish with the chutney and chives and chill until ready to serve.
*see my instructions for hard boiling eggs under Wren’s egg salad post in the June 2016 archives
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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