Hi, guys! If you don't know how to boil eggs, look at the previous post. If you do, boil eggs, peel, slice in half lengthwise. Begin by popping the yolks into a bowl. If you're going to try makng all 3 recipes, keep only 1/3 of the yolks & toss the rest of the yolks (or compost, feed to your cats..). You are now ready to begin the Kali's Kurry portion of the recipe! This was the first recipe I ever created, for Easter at age 10 in the early 80's!!
You'll need a fork, a spoon, mayonaise (I prefer homemade aoli, best foods or hellman's.), mustard (your favorite is fine, yellow, brown, just not honey) curry powder, salt, pepper,and paprika. Optional: cumin powder or seeds, cayenne pepper.
1) Leave the halved egg whites on a plate, put them in the fridge. Take a fork and gently crumble the yolks. Don't worry about going too crazy, this should be simple and quick. you're going to smooth them out completely once the mayo's added.
2) Add 1 tablespoon of mustard to your bowl, 1 pinch of cumin if you have some laying around, 1/2 teaspoon of premade curry powder, 2 shakes of pepper and 1 shake of salt followed by 2 tablespoons of mayonaise of your choice . Stir with a fork, eliminating all lumps and bumps.
3) At this point, if it seems dry/very thick (which will depend on how many yolks you've used), add a spoonful of mayonnaise and a tiny bit more mustard. It should be thick enough to keep most of a spoonful lingering when you overturn said spoon. Now taste it--does it need more salt/pepper/curry? Adjust to your 'buds and your buds' 'buds.
4) Now you have two options: scoop or pipe. Grab those eggwhites out of the fridge.Again, if you're trying all 3 recipes at once, only fill 1/3 of the eggs with yolks.
Scoop: Most of the time, I just scoop a spoonful of yellow and plop it in the little eggwhite bowls. If it seems messy, use two spoons--one to clean the yolk off another.
Pipe: You can be schmancy and buy a piping bag (which seems silly, unless you make loads of cupcakes..) or be simple and diy a piping bag by putting the yolk mixture into a ziplock bag and snipping a TINY corner ( here's a decent video until I put one up of my own ), squishing the yolk out of said corner.
5) Top with paprika for some color/flavor bling. If you're feeling adventurous, cumin seeds and cayenne pepper are fun toppings as wellhttp://www.blogger.com/post-edit.g?blogID=2436857860019059545&postID=8438442526230389477!
FOODNERD ALERT: the history of the deviled egg (according to the food timeline ) involves the spices in the stuffing rather than the stuffing of the egg: "Devil--a culinary term which...first appeared as a noun in the 18th century, and then in the early 19th century as a verb meaning to cook something with fiery hot spices or condiments...The term was presumably adopted because of the connection between the devil and the excessive heat in Hell..."---The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (pages 247-248).
