Ingredients

• 12 large eggs, at room temperature
• 6 Tbsp mayonnaise
• 2 Tbsp finely chopped shallot
• 1 tsp curry powder
• 1 tsp dry mustard powder
• 1 tsp fresh lemon juice
• 1⁄2 tsp cayenne pepper
• Kosher salt
• Finely chopped fresh parsley, for garnish

Directions

In a large saucepan, arrange the eggs in a single layer and cover with cold water. Bring to a boil and cook for 1 minute. Remove from the heat and let the eggs sit in the water for 15 minutes. Fill a large bowl with ice water and transfer the eggs to the ice bath. Let them cool for 10 to 15 minutes before peeling.

With a sharp knife, cut each egg in half lengthwise and carefully remove the yolks. Set the whites aside on a plate.

Pass the yolks through a potato ricer or sieve into a medium bowl. Add the mayonnaise, shallot, curry powder, mustard powder, lemon juice, and cayenne to the bowl and stir to make a smooth paste. Season with salt.

Arrange the whites, cut-side up, on a clean kitchen towel. Fit a pastry bag with a 1/2-inch French star tip (or cut the corner off a zip-top bag) and fill the bag with the yolk mixture. Pipe about a tablespoon-size rosette of the yolk mixture into the hollow part of each egg white.

Sprinkle with finely chopped parsley and serve.

 

 

 

Serves 6 to 8.