Before I moved to NYC in 2014, devilled eggs were not in my, shall we say, 'repertoire'. I don't have any memory of eating one and would never have seen one at a family gathering. In NYC it was the opposite- they were everywhere- on restaurant menus, always part of a buffet style dinner at a friends house and nestled between salads and sides. Now that I've moved home, devilled eggs will be one of the things that I will cook for gatherings.
What is a devilled egg you may ask? Let me tell you.
A devilled egg is a hard boiled egg that has it's yolk removed, mashed with other ingredients and piped back into the cavity of the white. Garnished with some paprika or finely chopped herbs or pickles, it is a one or two bite flavour bomb.
There's the classic version- egg yolks mixed with mayo, mustard and vinegar, garnished with some chopped cornichons or a light sprinkling of paprika.
In this recipe, I've jazzed them up with some curry spice. There is mango chutney in the mix too, it might not be detectable with the first bite but it makes all the difference. Honestly, I could eat a double digit amount of these in one sitting. They are so delicious. With a drink and some other nibbles, any savoury snack fiend will be in heaven!