Madras Deviled Eggs
This is a flavorful twist to the traditional deviled eggs. If chutneys aren’t available at your grocer, you can substitute a good-quality salsa.
Serves: 2Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 2 extra-large eggs
- 2 Tbsp. mayonnaise
- 1 1⁄2 Tbsp. sour cream
- 1 1⁄2 tsp. Madras curry powder
- 1⁄8 tsp. cayenne
- 1⁄4 tsp. ground cumin
- 1 Tbsp. minced Major Grey’s Chutney
- 1 Tbsp. chopped chives
- 1 Tbsp. fresh-squeezed lime juice
- Paprika, for garnish
- Place the eggs in a medium-sized saucepan and add enough cold water to cover the eggs by at least 1 inch. Bring to a medium boil over medium-high heat and cook for 12 minutes. Run cold water over the eggs to cool, then peel and cut in half lengthwise.
- While the eggs are cooking, mix the filling ingredients. Combine the mayonnaise, sour cream, curry powder, cayenne, cumin, chutney, chives, and lime juice in a small bowl and use a fork to blend into a paste. Add the cooked egg yolks and blend. Use either a small scoop or a pastry bag fitted with a star tip to pipe the filling into the egg whites. Sprinkle with paprika. Place in an airtight container and refrigerate.