For some reason I have been craving deviled eggs recently. They are so easy to make and delicious that I gave in and made them this week. My version of deviled eggs turned into Madras Spiced Eggs that are seasoned with mustard seeds, cumin, coriander and a bit of red Madras chile powder. The rich and creamy flavors in the filling are perfectly balanced with the cool and smooth texture of the egg whites.
The recipe starts out buy separating the yolks and whites from hard-boiled eggs. Next I make the filling by smashing the yolks with a fork then adding a few finely chopped vegetables, a mix of popular Indian spices and mayonnaise. It takes a minute or two of stirring the filling to make it smooth and creamy. When my filling is ready, I simply pipe it into the egg white halves. I find that using a pastry bag to be the easiest way to fill the eggs since they place the filling in exactly the right spot, make the filling look attractive, and are disposable and inexpensive. If you don’t have a pastry bag, don’t worry; just use a pair of spoons. Simply place a heaping teaspoon of the filling on the first spoon and use the second to push it from the spoon onto the egg. Using two spoons helps keep your fingers clean otherwise it becomes a messy task.
My Madras Spiced Eggs can be served as an appetizer, in a salad or part of a main entrée with green vegetables and potatoes.
When my head tester, aka my husband, came home from work, I offered one egg to him as a sample. He loved it and asked for two more. Try this recipe today!