Monday, February 6, 2012
Indian-Style Deviled Eggs
Deviled eggs are always a taste treat, but preparing them with a little Indian flair will make a nice change-up from the average awesomeness of a traditional deviled egg recipe.
2-3 Tbsp MAYONNAISE
1 clove GARLIC (finely chopped)
¼ tsp CUMIN SEEDS
OLIVE OIL (1-2 tsp)
SALT and PEPPER (to taste)
CURRY POWDER (to taste)
Boil and peel 6 eggs—perfectly if you can—which you can if you do it this way:
(Overly-long egg paragraph follows)
Use older eggs. As an egg ages, it shrinks within the shell and separates from the inner membrane, making the egg easier to peel after boiling; fresher eggs will have a stronger membranous attachment to the shell and are more difficult to peel (yawn). Eggs 10 days to 2 weeks old will work well. Prepare the eggs in a pot large enough to keep them from jostling together and cracking; heating the eggs gradually will also prevent cracking. Place eggs in a pot and fill with cold tap water so the eggs are completely covered with about 1 inch extra water above. Add a pinch of salt (some folks add a tablespoon of vinegar to prevent the eggs from leaking should they crack, but I never do this because I don’t think James Dean would). Uncovered, bring the pot to a boil. As soon as the pot begins to boil, turn off the heat, cover and allow eggs to sit 12 minutes. After 12 minutes, exchange the hot water for cold under the tap and allow eggs to cool; exchange the water several times if needed. When eggs have cooled, peel them under the water in the pot (peeling them under running water is kind of a waste of water, so why do dat?)
Now you’ve got 6 boiled and peeled eggs.
Slice them into halves lengthwise and plop out the yellow yolks into a mixing bowl. Add one of the egg white halves to the mixing bowl as well, or two halves if you like a lot of filling. Add salt and pepper to taste. In a skillet, heat a splash of olive oil on med-high heat and sauté ¼ tsp cumin seeds and 1 clove of finely chopped garlic until garlic is lightly browned—do not burn: the garlic will cook quickly. Add the garlic and cumin seeds to the yolk mixture. Add mayonnaise gradually and mix the ingredients to desired smoothness (AGAIN—add the mayonnaise gradually! If the mixture is too soft it will not set up properly in the egg white!)
Which brings us back to the egg white.
Spoon the yolk mixture into the egg whites and arrange nicely onto a serving dish.
Sprinkle as desired with curry powder (or substitute cumin powder).
And bon appétit!