Appetizers & Snackscountryliving
Deviled Eggs with Cilantro, Jalapeños, and Curry
Try this Indian-fusion spin on the classic deviled egg.
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 25 min👤 Suvir Saran📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
Carefully remove egg yolks from whites. Place yolks in a medium bowl and set aside. Set egg whites on a platter, cover with plastic wrap, and refrigerate until ready to fill.
2
In a large pan over medium-high heat, heat oil, curry leaves, mustard seeds, and cumin seeds, stirring, until seeds begin to pop, 1 1/2 to ⏱️ 2 minutes. Add onion and 1 1/2 teaspoons salt, and cook, stirring, until onion is browned around edges, about ⏱️ 5 minutes. Add 2 tablespoons water and cook until onion is browned, about ⏱️ 2 minutes. Add another 1/4 cup water, stirring and scraping up any browned bits off bottom of pan. Stir in half the jalapeños, plus sambar powder, and cook, stirring, just until mixture begins to stick to bottom of pan, about ⏱️ 30 seconds. Transfer mixture to bowl with reserved egg yolks.
fresh curry leaves, finely chopped30
3
Using a fork, mash together egg yolks and onion-spice mixture until smooth. Stir in crème fraîche and mayonnaise. Mix in cilantro and lemon juice, and season with salt. Cover with plastic wrap. Refrigerate until chilled, at least ⏱️ 1 hour or up to overnight.
4
Spoon a generous tablespoon of filling into each egg-white half. Sprinkle the tops with remaining jalapeño before serving.
Nutrition Facts
calories
77 calories
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