Upgrading Your Deviled Eggs With A Spiced Salt

Take deviled eggs. Usually saved for holiday buffet spreads at your grandma’s house, these egg-on-egg creations are now popping up on menus at excellent restaurants across the U.S. Check out those offered by chef Robert Aikens of The Dandelion, a British pub-style restaurant, in Philadelphia.

Aikens takes the basic deviled egg recipe and fortifies it with Indian curry spices and then adds some heat with cayenne pepper and Tabasco. On top, he skips the decorative chopped parsley in favor of a spiced salt.

They’re good. So good, they may make Grandma question her recipe.

Deviled Eggs With Curry
Recipe by Robert Aikens, executive chef of The Dandelion in Philadelphia, PA

What you’ll need:
20 large eggs
2 cups mayonnaise
¼ cup lemon juice
4 ½ Tbsp dry mustard powder
1 ½ Tbsp curry powder
¾ tsp Old Bay seasoning
¾ tsp sugar
¼ tsp, plus 1/8 tsp cayenne pepper
¾ tsp Worcestershire sauce
½ Tbsp Tabasco
Salt and freshly ground black pepper, to taste

How to make it:
1. Place the eggs into a pot of simmering water and cook for 10 minutes. Then place the eggs in an ice bath and allow to cool for 15 minutes.
2. In a medium bowl, mix together all the remaining ingredients. Then, peel* and halve each egg, scoop the yolks into the seasoned mayonnaise, and mix well.
3. Scoop the mixture into a piping bag with a star nozzle (or a zip-top bag with one of the ends cut off) and pipe the mixing into each egg half. Finish with a sprinkling of spiced salt (recipe below).

*Having trouble peeling the eggs? Submerge the egg in a bowl of cold water and then try peeling, says Aikens. The shell will come off easier and the chips will float to the top naturally.

Spiced salt
In a small bowl, mix together 1/4 cup kosher salt, ½ tsp cayenne pepper, 1 tsp smoked paprika, 1½ tsp curry powder, and 1½ tsp mustard. The leftover salt is also great for using as a dry rub, or seasoning fish. 

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