Spicy Curry Deviled Eggs
Ready to elevate your deviled eggs from ordinary to extraordinary? This easy appetizer recipe ensures every bite is an unforgettable burst of hot curry powder, refreshing coconut, and zesty lime!
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Servings: 12 pieces
Equipment
- Our Place Always Pan with steamer basket
Ingredients
- 6 eggs
- 3 tbsp kewpie mayo
- ½ tsp hot yellow curry powder
- 1 tsp coconut milk powder
- 1 pinch MSG
- OSMO Flakey White Sea Salt to taste
- lime zest for garnish
Instructions
- Steam for 12 min, then transfer to an ice bath.
- Once cooled, gently crack the shells all around and place them back in the ice bath for a few minutes. This allows the cold water to get underneath the shell and help lift it up for peeling.
- Peel the eggs.
- Slice each egg in half and remove the yolks. Set the halved egg whites aside.
- In a mixing bowl, combine the egg yolks, mayo, curry powder, coconut powder, and MSG. Use an electric whisk for the smoothest texture.
- Add a dollop of mayo as needed to adjust the thickness to a pipeable consistency. Salt to taste.
- Transfer the filling to a piping bag.
- Pipe the filling into each egg slice. Garnish with lime zest.
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