deviled eggs two ways
6 whole eggs
2 tsp mayonnaise
1 tsp dijon mustard
1 tsp sugar
6 pieces capers
1/2 tsp curry
6 leaves cilantro
Guests always cheer when we bust out the deviled eggs; they are wonderful party appetizers. When we made this batch, we decided to experiment with some curry. They turned out great, and it was fun to taste them side by side with the original recipe.
We often use Jacques Pepin's cold water method for making hard boiled eggs. Place eggs in a pot of cold water with enough room to cover the eggs in about 1" of water and enough room to spare for the water to boil. Bring the whole pot to a boil, uncovered. When it boils, cover the pot and remove it from the heat. Steep for 15 minutes.
Pour out the hot water, cover the pot, then shake it to crack the eggs.
Then submerge eggs in an ice water bath. This step pulls the sulfur away from the yolk surface so that you get bright yellow yolks without that weird green ring on the exterior.
Carefully crack and peel eggs under running water. Slice the eggs in half and empty out yolks into a mixing bowl. Reserve egg white halves on a paper towel to dry.
Combine the yolks with mayonnaise, mustard, and sugar. Adjust proportions to taste. Mix until texture is smooth and consistent.
Spoon out about half of the egg yolk filling into a plastic sandwich bag. Cut the corner of the bag then pipe the filling into the empty egg white halves. Garnish with paprika and capers.
Mix in the curry with the remaining egg yolk filling. Transfer the filling to a plastic bag, cut the corner, then pipe it into the rest of the egg whites. Garnish with curry powder and cilantro leaves.