Description
These deviled eggs are elevated with the addition of curry powder and fresh cress, offering a bright and flavorful twist on a classic summer favorite.
Ingredients
Scale
- 3 hard-boiled eggs
- 5 tablespoons finely chopped cress
- 3/4 teaspoon curry powder
- 3 tablespoons mayonnaise
- Tabasco sauce, to taste
- Salt, to taste
- Pimiento, for garnish
Instructions
- Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
- Force the yolks through a sieve into a mixing bowl to achieve a smooth texture.
- Add the finely chopped cress, curry powder, mayonnaise, a dash of Tabasco sauce, and salt to the yolks. Mix well until fully combined and smooth.
- Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
- Garnish each egg with a trellis-like pattern of finely chopped pimiento.
- Serve immediately or refrigerate until ready to serve.
Notes
I used mizuna in place of cress, because that’s what my market had. Arugula or any other peppery, lemony green would be lovely. These eggs are best served fresh but can be made a few hours in advance and stored in the refrigerator. Adjust the amount of Tabasco to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 0
- Sodium: 90
- Fat: 7
- Carbohydrates: 1
- Fiber: 0
- Protein: 4
- Cholesterol: 95