Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Winning!
Deviled Eggs with curry and dill are perfect for Thanksgiving and Christmas!
If you’re like me, holiday dinner duties are usually split with family members. One person doing the whole shebang is just nutty! Especially when it is the biggies like Thanksgiving or Christmas! And coming up with an appetizer for these feasts that is light yet satisfying can sometimes just send me over the edge!
A creamy and a little spiced deviled egg always hits the spot! They’re super easy to make and can be whipped together a day ahead. The only problem with doing them ahead of time is they might not make it till the next day. Hide them in the back of the fridge if you have room!
Easy to do ahead appetizer!
First off boil some eggs. Depending on how many guests you are expecting will tell you how many to boil. In my family were good with about 3 deviled eggs a piece (actually that’s a low average depending on how good they are). I’d say boil a dozen and you can always make egg salad with the left overs.
Everyone boils eggs differently. I boil uncovered for 1 minute in slightly salty water, then cover and take the pan off the heat; let set for 10 minutes. Drain the hot water from the pan and replace with cold, ice water. Let the eggs set for an additional 10 minutes in the cool water. Lastly, either put them in the fridge and save for later or start peeling. The shell should come right off especially if you get a good grasp of the membrane just under the shell.
Let the shelled eggs rest on a paper towel to absorb the excess moisture.
While the eggs are resting; whisk together the mayo, mustard and spices in a medium bowl.
Slice eggs long ways and scoop out the cooled yolks into the bowl with the mayo mixture. Be careful not to tear the whites. Note: warm whites are easier to tear.
With the back of a dinner spoon mash the yolks into the mayo mixture until all the egg yolk lumps are gone. Taste test…adjust seasoning.
With 2 spoons, scoop (like cookie dough) egg yolk mixture back into egg whites. Smooth out semi compact.
Garnish with more fresh dill (cutting with scissors over eggs). Add a couple of capers, finely chopped olives, pimentos, etc. if you like or garnish with an assortment of morsels. Set in fridge uncovered until it’s time to munch!
Scooping vs. Piping Deviled Eggs
I’m always amazed when I go to someone’s house and they’ve made deviled eggs that are perfectly whipped and piped. My first thought is “are they store bought ?”(nothing worse than store bought deviled eggs, period!) and my second thought is “whyyyyyy”? Whipping and piping is just an extra couple of tedious steps that I personally don’t have time for. And EXTRA utensils to wash, why?????
You know they make dishes especially for deviled eggs and really cute ones at that!!! Below are a couple I found that would be perfect for the holidays and year round!
Boil eggs. I use the 1-10-10 method: Boil 1 minute in salted water then cover. Take off heat and let set for 10 minutes with cover on. Drain water and replace with cold water and ice. Let set for 10 more minutes or longer. Place in fridge or peel if you're going to use immediately.
While waiting on boiled eggs to cool, whisk together all other ingredients in a medium bowl. Taste. Add more seasoning if needed.
Peel eggs under running water and place on paper towels to absorb extra moisture.
Slice eggs long ways when completely cooled. Scoop out egg yolk into bowl with mayo mixture. With back of spoon, mash up yolks and mayo mixture. Mix until smooth. Taste for additional seasoning if needed.
Scoop yolk mixture into halved egg whites and make smooth and semi packed. Sprinkle with additional fresh dill. Add capers, chopped olives, pimentos if desired. Refrigerate uncovered until ready to serve.