Deviled Curry Eggs

By exdircomp

Ingredients

• 8 large eggs
• 1/3 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white-wine vinegar
• 1 tablespoon minced shallot
• 1/4 teaspoon curry powder
• Coarse salt and ground pepper
• Paprika, for garnish
• dill sprigs
• Directions
• 1.Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
• 2.Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and horseradish or hot sauce.
• 3.Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
• 4.Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Preparation

Step 1

Directions
1.Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
2.Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and curry powder.
3.Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
4.Mound yolk mixture into whites. Sprinkle with dill sprig and paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.