Friday, September 23, 2016

House of Rose Eats: Curry & Fig Deviled Eggs

Y'all I had the BEST deviled eggs in my life last weekend at the HavPlenty brunch party at The Cecil in Harlem.  I HAD to recreate my version of these as soon as I got home.  They turned out so bomb.

First, do you know how to boil an egg?

12 large eggs
1/2 cup mayonnaise
1 tablespoon fig jam
2 tablespoons curry powder
1/2 teaspoon salt


Prep: 45 Minutes
Cook: 25 Minutes

1. Place your eggs in a pot large enough to hold them with some space remaining. Fill pot with cold water and cover eggs by 1 inch. Cover and bring to a boil over high heat. Once they come to a rapid boil, turn the burner off and let your eggs sit, for 12-15 minutes.  

2. Fill a large bowl with half ice and half cold water. Transfer eggs to ice water and allow to cool for 10 minutes. Crack each egg and return to the ice water. Remove shells.

3. Cut each egg in half lengthwise and remove yolks. Add yolks to a large bowl and mash with a fork. Add mayonnaise, curry powder, jam and salt. Mash until blended and smooth.

4. Use a small spoon to fill each egg white with equal amounts of filling. (Or use a ziplock bag with a small piece of a corner snipped off to pipe filling.) Garnish each egg with a chopped fresh chives.

5. Enjoy!

How do you make your deviled eggs? I'd love to hear your recipe!

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