26663 Vadouvan-Spiced Deviled Eggs with Roasted Cauliflower and Mint 8 to 10 servings as an hors d'oeuvre Mon Jun 22 15:35:00 -0700 2009 Mon Nov 16 15:31:15 -0800 2009 American Licensed http://www.chow.com/recipes/26663 Mon, 16 Nov 2009 23:31:15 GMT Familiar yet foreign all at once Curried egg salad morphs into bite-sized deviled eggs. Curried egg salad morphs into bite-sized deviled eggs.

What to buy: Vadouvan is an Indian spice mixture that can be found in the ethnic aisle of your grocery store or in an Asian market. If you can’t find it, you can make your own or substitute your favorite curry powder.

See more deviled egg recipes.

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  • Hard-boil 12 eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites.
  • Combine egg yolks, 6 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 4 teaspoons vadouvan or other curry spice, 2 teaspoons freshly squeezed lemon juice, and 2 teaspoons finely chopped fresh mint in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated.
  • Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with roasted cauliflower florets and finely chopped fresh mint.
    • ]]>     http://www.chow.com/assets/2009/07/cauliflower_mint_deviled_eggs_290.jpg Mitch Prensky 53 Starter 10150 method 29784 method recipe 30155 mitch prensky 6027 gluten free 751 elegant 501 entertaining 745 ethnic 393 exotic 435 vegetarian 1619 omnivore 29774 nostalgic 1071 classic 2747 make ahead 273 party 661 celebrate 772 brownie points 2166 kids 9636 adults 836 adventurous 318 snack 89 starter 1052 hors d'oeuvres 30253 supper restaurant