Deviled Eggs with Cumin and Chutney #NewYearsRecipe by @LeslieKarst

 

Have you ever noticed that the first food item to be snapped up at pot lucks is deviled eggs? Well, if you’re looking for a dish to bring to a New Year’s potluck, I can guarantee that this recipe for deviled eggs will be the hit of the party, and it’s SO easy to prepare!

 

Some food trivia to impress your friends: The first known print reference to the English word “devil” in reference to food was in 1786. In the 19th century, the adjective “deviled” came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. Similar uses of “devil” for spiced foods include deviled ham (which I used to love as a kid!) and fra diavolo sauce, from the Italian word for “devil.”

At church functions in parts of the Southern and Midwestern United States, the terms “stuffed eggs,” “salad eggs,” and “dressed eggs” are often used instead, to avoid reference to the word “devil.”

Deviled Eggs with Cumin and Chutney

Ingredients

(simply double the ingredients for a dozen eggs) 

6 eggs

2 tablespoons mayonnaise

1 teaspoon Dijon-style mustard

¼ teaspoon cumin powder

2 teaspoons mango, papaya, or similar chutney

salt and black pepper, to taste

garam marsala for garnish (not pictured)

chopped green onions, for garnish (not pictured)

 

Directions

Place the eggs in a saucepan and fill to at least an inch above the eggs with cold water. Bring the water to a boil, then remove from the heat, cover the pot, and let the eggs sit in the hot water for 15 minutes. Drain the eggs and run them under cold water until cool. (The hard boiled eggs may be made up to three days before preparing the deviled eggs.)

Peel the eggs, then slice them in half lengthwise. 

 

Spoon out the yolks into a bowl and mash them with a fork. To the egg yolks, add the mayo, mustard, cumin, and chutney, and mix until smooth. Season to taste with salt and pepper.

 

Spoon the yolk mixture back into the egg whites (or pipe it out with a pastry bag if you want to go the fancy route), then sprinkle lightly with the garam marsala and chopped onions.

 

🌱  🍋  🌿

 

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