Sunday, April 11, 2010
Curried Devild Eggs with Parmesan Frico
But I especially love deviled eggs.
Not only are they delicious, not only are they fantastically customizable, they are also criminally easy. Nonetheless, many people have run afoul (ha, fowl) of these appetizing concoctions. They get hard, rubbery whites. Grey or green sulfur-stenched yolks. All too common problems that are easily avoided by not doing the one thing that is the ruin of all hard-boiled eggs: over cooking.
The recipe below includes the fool-proof method of egg boiling known by all egg-boiling champs. The frico is optional, or you could opt to use a different cheese. I just have an unhealthy obsession with fresh parmesan.
Curried Deviled Eggs with Frico
(makes 12 deviled egg halves)
For the eggs:
1/2 c mayo (not Miracle Whip or "salad dressing")
4 Tbsp dijon mustard
4 Tbsp chopped dill pickles
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp paprika
1 tsp red curry powder
1 tsp freshly ground black pepper
2 Tbsp grated parmesan cheese
6 Tbsp grated parmesan cheese (for the frico)
Make the eggs: Put eggs in a medium sized saucepan and just cover with cold water. Bring to a boil on the stove and then remove from the heat immediately. Cover the pot and let the eggs sit for 12-15 minutes. Cool and peel. Slice the eggs in half lengthwise and remove the yolks. Seth those aside.
Make the filling: Combine the mayo, mustard, pickles, onion and garlic powder, paprika, curry powder, black pepper, parmesan cheese, and eggs yolks in a bowl and mix very well. Spoon this mixture into your waiting egg vessels.
Make the frico: Preheat the oven to 400 degrees. On a parchment lined baking sheet drop the parmesan cheese by the tablespoonful, making sure each one is spread nice and thin (otherwise it won't get crisp). Cook for 3-5 minutes, but watch it carefully! Frico goes from perfect to burned in the blink of an eye.
Remove the frico from the sheet while still on the parchment, but be very careful that it doesn't break. Cool on a wire rack (still on the parchment). Once they're cool, remove them from the parchment and cut each round in half. Place a half on each deviled egg.
At this point, you could share them, or maybe serve them to guests. I prefer to eat them all myself while huddled in the corner of my kitchen. But whatever works for you.