My friend, and fabulous blogging colleague, Erin Nichols of Erin Cooks, moved all the way across the country to that little foodie city known as San Francisco. We miss her in New England – I’m even further away from her while in Paris… sigh – so we invited Erin to share some special recipes that have a bi-coastal flair. These deviled eggs are so unique and are sure to provide the perfect amount of space aside your next cocktail. Please send hugs to Erin in the comments! -Maggie
There’s a first time for everything folks, and this was honestly the first time I’ve ever made deviled eggs from start to finish. I believe I may have assisted a friend while she put together a few dozen while helping prep for a dinner party, probably shelling eggs or something, but otherwise I’ve never had the pleasure.
I’m generally not much of an egg aficionado. I can take them or leave them but occasionally I have a craving and that urge must be met. I assume it’s the protein luring me in with golden promises of post snacking energization. Some healthy foods really do tend to have their way with you, don’t they? So when I do make eggs I like them to be just a bit more than their traditional selves. Which is why this savory concoction of chutney, jalapeÃ±os, and garam masala caught my eye. That and the bright pop of crisp, fresh, bright red radishes sprinkled on top.
But before we get to any sort of edible decorations I had to tackle the timeless issue of how-to successfully peel eggs so that they come out smooth and elegant instead of looking like a little mouse has been gnawing great bites out of them. I’ll readily admit that I had a few disastrous outcomes before I finally managed to wrangle six perfect eggs. I found myself frantically googling for tips and ideas trying not to get bits of shell all over my iPad but none of the ones I found were super helpful. By all means, if you have any great hard boiled egg tips in your bag of tricks please share them with me in the comments.
Once the eggs were shelled though the rest of the dish is absolutely dead simple and involves finely mincing a few vegetables and combining all of the ingredients into a tasty red and green studded filling. I know a lot of people take the extra time to pipe the filling into their deviled eggs, but I actually like the little round mounds I ended up shaping with an extra small cookie scoop. They seem just a tad more authentic, don’t you think? Of course, what really matters in the end is how they taste. The slightly sweet garam masala gives these pretty eggs a startlingly unique flavor that I found addictive. Sweet, salty, savory, and spicy all rolled into one fetching bite which has definitely find a home in my appetizer rotation.
Garam Masala Deviled Eggs
Originally published by Kristine Kidd on Bon Appetit.com
Makes 12 Eggs
- 6 hard-boiled eggs
- 3 1/2 tablespoons mayonnaise
- 3 tablespoons minced green onion
- 1 tablespoon minced seeded jalapeÃ±o chile
- 1 1/2 teaspoons minced mango chutney (Erin’s Note: I actually used a Jalapeno Chutney that I really love)
- 1/2 teaspoon (scant) garam masala
- Finely chopped radishes
- Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeÃ±o, chutney, and garam masala. Season with salt and pepper.
- Spoon yolk mixture into whites. Top generously with chopped radishes. Cover loosely and refrigerate.
All photos styled and photographed by Erin Nichols.
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