Curried Deviled Eggs from Quick & Easy Paleo Comfort Foods

Still stuck on an appetizer to make for your holiday party? These Curried Deviled Eggs from Quick & Easy Paleo Comfort Foods will do just the trick. They’re simple to make, easily transported to any potluck, and full of flavor.

Packed with delicious ideas for starters and snacks, soups, stews, and salads, main dishes, sauces and sides, and sweets and treats, Quick & Easy Paleo Comfort Foods includes tips and recipes to help you transform favorite dishes and go-to comfort foods into healthy, gluten-free meals every day. In this gorgeous cookbook, Paleo pioneers Julie and Charles Mayfield have gathered an impressive selection of palate-pleasing, timesaving Paleo recipes that are not only nutritious and delicious, but quick and easy to prepare. The newly repackaged paperback edition is on sale December 27th. Purchase a copy from your favorite retailer.

Curried Deviled Eggs

Yield: 24 deviled eggs

20121119-paleo-0072There is a good chance you will find a deviled egg recipe in every book we ever write. There are so many different ways to prepare and enjoy these tasty treats. They are portable and keep well. We love taking these to parties as our “go-to” snack if there aren’t other Paleo options available. It should be mentioned, hardboiling eggs isn’t as much art as it is science. If you live in a higher elevation, consider increasing the time you allow them to sit. Another option is to ask a local chef how long they hard-boil their eggs.

  • 1 dozen large eggs
  • 1 tablespoon white vinegar
  • ½ cup Paleo Mayonnaise
  • 2 tablespoons chopped pickled ginger
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon mustard powder
  • ¼ teaspoon cayenne pepper
  • Kosher salt, to taste
  • Several pinches of paprika, for garnish
  • 1 tablespoon finely minced fresh chives, for garnish

NOTES: Store-bought hard-boiled eggs are a huge time-saver. A sandwich-size ziplock makes a great piping bag.

1. Place cold eggs in a large saucepan with the white vinegar. Cover with cold water to 1 inch above the eggs and bring to a boil.
2. Remove the eggs from the heat, cover and let stand for 12 minutes (or longer in higher altitudes). Drain and rinse eggs with cold water.
3. While the eggs are still warm, peel them.
4. Mix together the Paleo Mayonnaise, ginger, Dijon mustard, curry powder, vinegar, mustard powder, cayenne pepper and salt in a medium bowl.
5. Cut the eggs in half lengthwise and place whites on a tray while adding the yolks to the mayonnaise mixture.
6. Mash in the yolks with a large spoon and combine thoroughly.
7. Spoon the yolk mixture into egg whites or pipe using a piping bag.
8. Keep refrigerated until ready to serve and garnish with paprika and chives.

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