Holiday potluck parties are lots of fun; a day to eat hearty and share good times. Bedeviled by what to bring? Try this easy spicy recipe for deviled eggs. (Do you know why they’re called deviled eggs? You get to eat two if you know the answer.*)
Deviled Eggs with Curry
Eggs (week-old or just-ready-to-expire eggs peel more easily)
1 tsp. salad dressing for each egg
Dash of curry powder
Dash of paprika
Hard-boil eggs using an egg cooker or a pot of cold water (cover eggs with water, bring to a boil, remove from heat, cover, and let stand 10-12 minutes). Drain; then place eggs in ice water until cool. Peel cooled eggs and cut in half lengthwise.
Slide egg yolks onto a plate and mash with a fork.
Stir in salad dressing until mixture is smooth and creamy.
Spoon yolk mixture back into egg whites, or use a disposable plastic baggie and an icing tip if you want ooh-la-la fancy deviled eggs.
Sprinkle with curry powder to taste. Dust with paprika for more color.
Arrange on a festive platter and serve warm or cold.
If you’re traveling to the potluck, carry this dish in an insulated cooler with ice.
*According to the Oxford Companion to Food, by Alan Davidson (1999), pp. 247-248, “devil” is a culinary term which first appeared as a noun in the 18th century, and then in the early 19th century as a verb meaning to cook something with fiery hot spices or condiments. The term was presumably adopted because of the connection between the devil and the excessive heat where the devil dwells.
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