I made these curried devils eggs for the New Year’s party that my brother and sister-in-law have been having for 15 years now. The recipe came courtesy of my friend @suzanneturnerbg and the Bergdorf Goodman cookbook (p. 37), which she sent me for Christmas/Chanukah/whatever we celebrate in December. I didn’t have a piping bag, so used a little plastic bag and snipped off the corner, which the cookbook taught me how to do. So brilliant. My mother loves deviled eggs and she loved these. So did everyone else who sat around the kitchen, drinking and eating that night. Happy New Year’s to all and especially those who love to eat. Xo
Curried Deviled Eggs from Bergdorf Goodman Cookbook
Yield: 12 hors d’oeuvres
The deviled egg can be found in recipes dating as far back as Roman antiquity, and this creamy, curry-infused version remains eternally popular at BG. As the saying goes, “the devil is in the details,” so round up the best-quality ingredients and add your own flair with a colorful garnish.
6 large eggs
3 teaspoons best-quality mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon curry powder
½ teaspoon Tabasco sauce, or to taste
Pinch of kosher salt
Fresh parsley, paprika or pancetta crisps (optional) (I used paprika)
1. Place the eggs in a large saucepan and cover with cold water. Bring the water to a gentle boil, cover, remove from the heat, and set the timer for 10 minutes. Rinse the eggs under cold water and peel off the shells.
2. Cut the eggs in half. Gently remove the yolks and put them in a food processor. Set the whites on a plate, hollow side up.
3. Add the mayonnaise, relish, curry, Tabasco and salt to the yolks and process until smooth. Place the yolk mixture in a piping bag and pipe into the egg-white halves. (If you don’t have a piping bag, simply spoon the yolk mixture into a small plastic bag and snip off a tiny corner.) Garnish each with a sprig of fresh parsley, a pinch of paprika or a pancetta crisp (if desired).