Deviled eggs are a classic appetizer and brunch menu item that never fails to please. This recipe puts a Caribbean twist on a traditional recipe for a fusion of flavors that’ll have you coming back for seconds.
These creamy, bite-size treats are made with Dijon mustard, curry powder, paprika and fresh lime juice for an un expected explosion of flavor. Enjoy them as a high-protein, mid-afternoon snack or serve them at your next dinner party or Sunday brunch.
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lime juice
- 1/2 teaspoon curry powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
- Paprika for garnish
Instructions:
Step 1: Boil and Prepare the Eggs
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 10-12 minutes.
- Remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel the eggs and cut them in half lengthwise.
Step 2: Make the Filling
- Carefully remove the yolks from the egg halves and place them in a bowl.
- Mash the yolks with a fork and add mayonnaise, Dijon mustard, fresh lime juice, curry powder, paprika, cayenne pepper, salt, and black pepper. Mix until smooth and creamy.
Step 3: Fill the Eggs
- Spoon the yolk mixture back into the egg whites or use a piping bag for a more decorative presentation.
Step 4: Garnish and Serve
- Sprinkle paprika over the eggs for a dash of color and add a fresh cilantro leaf on top.
- Arrange your Caribbean-inspired deviled eggs on a platter and serve them as an appetizer or a flavorful addition to any gathering.
