Soon after we were married, my husband and I lived in Washington D.C. There were loads of delicious restaurants in the city we loved to try, but our go-to place was this small wine bar in old town Alexandria. We went usually just the two of us and sampled many of the appetizers and savoury features on the menu. Our favourite was the deviled eggs. Sometimes it was topped with caviar, other times prepared with crunchy pickle or celery, but hands down it was something we enjoyed every time. I developed my love of deviled eggs from my mom who served them up at parties--a favourite among Sri Lankans and a definite crowd pleaser. So here it is, my recipe for deviled eggs, just a bit spicy, creamy, and addictive. Hope you serve them up to someone special this Valentine's Day.
This recipe can easily be doubled.
3 hard boiled eggs, shells removed, and the eggs cut in halves lengthwise
1 tbs mayonnaise
1/2 tsp yellow mustard
few drops of Worcestershire sauce
few drops of Tabasco sauce
1 good pinch of Dark Roasted Ceylon (Sri Lankan) curry powder Salt to taste Cayenne powder for sprinkling
Peel your eggs under cold running water, making sure to remove all pieces of shell. Pat dry with a clean towel.
Cut the eggs into halves lengthwise and spoon out the yolks into a small bowl. Set aside the eggs whites onto your serving dish; take care to wipe off any yolk that might be left on the edges of the hollowed-out centres.
Smash the yolks with a fork into fine crumbles. Add the mayonnaise, yellow mustard, Worcestershire and Tabasco sauces, dark roasted Sri Lankan curry powder, and salt to taste. Mix with fork until you have a smooth creamy mixture.
You can either spoon the mixture into the egg white cups or use a piping bag to pipe the mixture into the egg whites. Refrigerate for an hour (these can be prepared in advance).
Just before serving, sprinkle with hot cayenne powder.
