Vadouvan-Spiced Deviled Eggs with Roasted Cauliflower and Mint Recipe
From:
Supper
, by
Mitch Prensky
Makes:
8 to 10 servings as an hors d'oeuvre
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.
INSTRUCTIONS
- 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
