Spice-Studded Deviled Eggs with Sweet Paprika
Serves 12
INGREDIENTS
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons finely chopped shallots
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon Colman’s mustard (dry)
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped flat-leaf parsley
- ½ teaspoon curry powder (preferably Madras)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne
- Sweet smoked paprika, for sprinkling
INSTRUCTIONS
- In a large saucepan, combine the eggs with enough cold water to cover by 2 inches. Bring to a boil, then turn the heat down to low and cook the eggs for exactly 10 minutes. Carefully pour off the hot water, then shake the saucepan so the eggs bump into each other to crack the shells. Run cold water over the eggs until they are cool enough to handle.
- Peel the eggs under running water. Cut the eggs in half lengthwise. Spoon out the egg yolks and add to a large bowl. Arrange the whites on a platter. Mash the yolks with a fork. Add the remaining ingredients except the paprika. Using a rubber spatula, stir the yolk mixture thoroughly until smooth and well blended.
- Spoon the yolk mixture into a resealable plastic bag. Snip a ¼-inch triangle off the corner of the bag with scissors, then twist the bag to force the egg mixture toward the opening. Holding an egg white in one hand and the bag in the other, squeeze the egg yolk mixture into the halved egg white in a circular motion. Fill the remaining egg whites, then sprinkle with paprika. The eggs can be served immediately or covered and refrigerated up to 8 hours before serving.
