Indian-Spiced Deviled Eggs
The holiday platter classic with a savory, tangy filling and a dusting of the blend on top. Twelve halves, ready in about 35 minutes, and they can be made the day before.
Photography is illustrative. Every recipe is tested.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or pickle juice
- 1 1/4 teaspoons Tikka Twist Signature Blend, Mild or Hot, divided
- Snipped chives, to serve
Contains: Soy, Wheat.
Using the blend
1 1/4 teaspoons
Mash the blend into the yolk filling and let it sit a few minutes so it softens and blooms in the mayonnaise. The dusting on top goes on raw, just before serving.
Method
- 01
Cook the eggs. Put the eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then cover, take off the heat and leave 12 minutes.
- 02
Cool and peel. Move the eggs to a bowl of ice water for 5 minutes, then peel them under the water.
- 03
Make the filling. Halve the eggs lengthwise and tip the yolks into a bowl. Mash them with the mayonnaise, mustard, lemon juice and 1 teaspoon of Tikka Twist until smooth. Let it sit 5 minutes.
- 04
Fill the whites. Spoon or pipe the filling back into the whites.
- 05
Dust and serve. Just before serving, dust the tops with the remaining 1/4 teaspoon of Tikka Twist and scatter with chives. Keep them refrigerated, and do not leave them out for more than 2 hours. Covered, they keep 2 days in the fridge.