June 2021

Curried Deviled Eggs

and Homemade Mayo

I have about 50 billion eggs, and it’s summer and deviled eggs are a picnic/cookout sort of thing. So here we go. Curried harissa eggs.

The recipe is for a dozen eggs.

Anyway, here we go.

Dozen hard-boiled eggs

¾ to 1 cup mayo (recipe for homemade below)

1-2 Tbs relish (I like sweet)

½ to 1 Tsp garam masala curry powder

1 Tbs harissa (Trader Joe’s is really good)

Salt & pepper to taste

Smoked paprika (this is not an option)

Optional: super finely diced celery

Slice the eggies in half, putting the whites in the container you’ll store them in, and the yolks in a bowl large enough to hold all the ingredients. Take a fork and mash up all the yolks. Do it now while they’re nice and dry and they should fluff up nicely. I cringe when I see people posting pics with liquid inside their deviled eggs. I don’t know if they’re using a blender or what. This is chunkier, which is what I prefer. I like crunchy relish and wee celery bits! It adds a little touch of brightness to what I feel is a heavy mouthful. And yes, I generally shove the whole half egg into my face. So what.

Add everything but the mayo and the curry- you want to add the mayo a spoonful at a time and mix it in until you get a good texture that you can pipe. You also want to go easy on the curry as it can be harsh if you overdo it. Add half, then taste once you get the mayo ratio right. Add more curry if you need.

Once you get your mixture right, open a Ziploc baggie, fold over the top to the outsides to make a cuff, and hold the bottom in your palm. Look at the photo to see what I mean. Spoon the yolk mixture into the baggie. Leave one corner clear because you’re gonna cut it off. Then close the top, and cut off one corner. Use it like a piping bag to fill the yolk holes in the whites. Once they’re all filled, sprinkle them all with smoked paprika and stick them in the fridge to marinate a while. Then eat them after an hour or so!

If you’ll look at the unpretty egg pic, you’ll see my “chef’s treat” eggies. Anything you get to taste because you’re the one cooking in the kitchen (the extra piece of bacon that means you now have an even number of slices per person, or the little tiny cupcake because you had a little extra batter) is chef’s treat. We get it because we’re the ones damn cooking! If you haven’t ever done the cooking, now you know a secret that your household chef does while you’re out watching TV or whatever. The stupid yolks constantly go too far over on 1 side and the white is so thin it won’t hold filling without ripping, so I get lots of chef’s treat eggs. Whatever.

Homemade Mayo

1 cup oil (I like avocado)

1 Tbs ACV or lemon juice

2 tsp mustard, dijon or yellow, not grainy

Salt and pepper to taste

Pinch of sugar if you want

1 whole egg, 1 egg yolk

Stick blender

Ingredients must be room temp.

Technically you can do this in a blender but I never have.

Put everything but the oil in a 2-cup measuring cup and blend it up. Then while the blender is on, slowly stream in the oil until you get a texture you like.

After mixing, you can stir in curry powder, sriracha, bbq powder, cumin, all kinds of neat things to flavor your mayo to make it fancy. Store in a jar with a lid in the fridge and eat it within the week.