Devilish Eggs

These deviled eggs are so zingy and delicious, so old-fashioned and filling and economical and wholesome, that they have become one of my favorite things to bring to a party. Everybody laughs when they see them -- "Oh! I haven't had deviled eggs since my grandma died!" -- but then everybody gobbles them down excitedly.

Total time: 30 minutes
Yield: Makes 12 (this recipe is, of course, easily multiplied)

6 hard-boiled eggs, peeled (see recipe for Perfect Hard-Boiled Eggs)
1/4 cup Hellman's or Best Foods real mayonnaise
1/2 teaspoon curry powder (I use Madras brand, from the supermarket)
1/2 teaspoon kosher salt - or more to taste - depending on whether there's salt in your curry powder (or half as much table salt)
1/2 teaspoon sugar
1 teaspoon white vinegar
Paprika and snipped chives for garnish

1. Slice the eggs in half and flex the whites a bit to pop the yolks into a small bowl.
2. Mash the yolks with a fork, then mash them again with the mayo, curry powder, salt, sugar, and vinegar. When they're nice and fluffily mixed, taste them: since this mixture will be all that seasons the bland whites, it should taste very lively.
3. Now scoop the yolks into the very corner of a Ziploc bag. Use scissors to cut about a half inch off the bag's corner, and pipe the filling back into the egg whites; a paper towel underneath keeps them from sliding around and blots excess moisture.
4. Top with the obligatory sprinkle of paprika and, if you like, chives, then eat them as soon as possibly -- ideally before they need to be refrigerated.

Read more about Catherine making Devilish Eggs with her family.

See more recipes from Catherine Newman at her "Dalai Mama Dishes" blog.