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 tbsp finely chopped cress
- 3/4 tsp curry powder
- 3 tbsp (45 ml) 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