Devilled Curried Eggs

Spice it up is my motto, and that includes eggs. The finest deviled eggs I ever tasted were made by my mom. I cherish the memories of helping her make a batch to go alongside her potato salad. I've since developed a taste for spice, and accordingly, added a twist to mom's devilled eggs and served them alongside a not so traditional potato salad.

This recipe also provided me with an opportunity to test out a tip I learned from my dad. Instead of a pipe bag, simply cut off a small corner of a ziploc bag. You miss out on the fancy nibs but cut down on the mess of cleaning out the pipe bag when you are done fussing. I've submitted this idea to Not Eating Out in New York, who is scheduled to do a roundup of crazy kitchen gadgets in August.

Devilled Curried Eggs

6 eggs, boiled and peeled
2 teaspoons of curry powder
dash of cayenne pepper
1 green or red chili, very finely chopped
2 teaspoons of lemon or lime juice
1 teaspoon of fresh ginger, finely chopped and ground into a paste
1/3 cup equal parts sour cream and mayonnaise
sea salt and freshly ground black pepper for seasoning
parsley or coriander for garnishing

Begin by preparing the eggs. Place the eggs in a large pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat and let sit, covered for 15 minutes. Transfer the eggs to a bowl of ice water.

In the meantime, combine the curry powder, lime or lemon juice, chopped chili and ginger in a medium-sized bowl. Stir in the sour cream and mayonnaise. Season with salt and pepper.

Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks through a sieve into a bowl. Fold into the mayonnaise, sour cream mixture.

Transfer the mixture to a piping bag (instead of a piping bag, a small ziploc bag can be used - cut a tiny hole in the bottom corner of the bag to squeeze the egg mixture from). Pipe the filling into the hollow parts of the egg white. Garnish with a sprig of parsley or coriander, and serve.