Curried deviled eggs
About two years ago, I was among the 20 or so foodies from around the world who formed the international taste panel for the World’s Best Curry Powder project spearheaded by Danish chef Alex Toft Nielsen. I was sent three samples of curry powder each containing a different blend of spices and levels of heat. I cooked different curry dishes using all three samples and chose the blend that I liked best.
It wasn’t a so-so kind of testing. There was a checklist and I graded each sample based on a variety of categories including color, aroma and level of heat. One sample I found too bland, another sample I found too overpowering but one really hit the right notes.
A few months ago, the project concluded. Alex sent me the branded product which is due to hit the global markets sometime next month. It is described in the Aroma Spices website as follows:
This yellow curry powder will provide your dishes with a rich and delicious curry taste, but also subtle notes of rare spices, giving the blend exquisite uniqueness. The level of heat is medium.
I have a feeling that that was the blend I chose. Maybe.
I used Alex’s curry powder to make curried deviled eggs today.
- 4 hard-boiled eggs
- 2 tbsps. of plain mayonnaise
- 1 tbsp. of cream
- salt and freshly ground pepper, to taste
- ½ tsp. of curry powder
- paprika, for garnish
- Cut the hard-boiled eggs in half lengthwise.
- Scoop out the yolks; arrange the egg whites on a plate, hollowed out side up.
- In a bowl, mash the egg yolks. Add the mayonnaise, cream, salt, pepper and curry powder. Stir until smooth. Taste and adjust the seasonings, as needed.
- Using a piping bag (a teaspoon will do too), pipe the egg yolk mixture into the hollows of the egg whites.
- Sprinkle the curried deviled eggs with paprika and serve as a snack or an appetizer.