Curry Deviled Eggs

Must...fight...urge...to...make...smelly jokes!

Seriously though, this dish is a simple yet impressive twist on a real crowd pleaser.

OK, let's do this:

Curry Deviled Eggs
Makes 24 pieces
Hands on time 10 min, total time 25 min

12 eggs
1/2 cup mayo
2 T mustard
1 T shallots, minced small
3 T celery, minced small
2 T pickle, minced small or pickle relish
1/4 t cayenne
1/2 T curry powder
salt and pepper, to taste

1 zip-loc baggie

Boil the eggs for 12 minutes, then set in a bowl of ice water. Once cooled, peel the eggs and slice lengthwise.

Pop the yolks into a bowl and combine with remaining ingredients.  Use a fork to mash it up really, really well - it should be smooth.  Ideally you should put it in your fabulous little food processor.  What?!  You didn't buy it yet?!  That's just insane.

Take the plastic baggie and cut a teensie piece of the corner off.  Congratulations!  You just made a pastry bag!  Fill the bag with the yolk mixture and gently squeeze it into the egg white halves.

Wanna Make it FANCY?!

If you take nothing else from this blog, remember this:

ARUGULA ALWAYS MAKES IT FANCY.

Place a few arugula leaves on a plate.  Put the deviled egg on the arugula.  Drizzle with a little olive oil and sprinkle with paprika.  If you get any fancier you'll have to start cooking with elbow length black satin gloves.  Even you, Jamil.

Thinking of taking these to a Thanksgiving potluck?  Here's a trick:
Stick a short glass or bowl over one of the eggs to keep plastic wrap from sticking to the other eggs.