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
- Slice the eggs in half and flex the whites a bit to pop the yolks into a small bowl.
- 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.
- 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.
- 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.