Let’s Eat: Deviled Eggs from Sissy’s Southern Kitchen

Ingredients:

• 12 eggs
• 7 tablespoons of Hellmann’s mayonnaise
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon Colman’s dry mustard
• 1/4 teaspoon cayenne pepper
• red curry paste
• 2 tablespoons chopped parsley, for garnish
• 1 ounce of caviar of choice
• 1/2 cut crème fraîche for garnish
• kosher salt and black pepper to taste

1. Place the eggs in a large pot of cold, salted water. Turn burner to high heat, bring to a boil, and decrease heat to a simmer. Cook for exactly 9 minutes. Remove from heat and immediately shock the eggs in ice-cold water.
2. Peel the eggs under cold running water. Halve the eggs, scoop out the yolks into a food processor and blend until smooth. Do not over blend or mixture will separate. Transfer mix into a bowl and fold in red curry paste. The mix should be slightly salty to balance flavor with the unseasoned egg white.
3. Spoon the yolk mixture into a pastry bag or a large Ziploc bag and cut opening in corner. Pipe mixture into each white and fill completely. Garnish with parsley, a small dollop of crème fraîche, and a tiny spoon of caviar.

This story originally ran in D: The Cookbook.