Everyone's favorite egg treat spiced up with curry and red pepper.
Halve your eggs arranging the whites on a serving plate. Wipe your knife with a clean wet cloth before slicing each egg, this will prevent the yolks from sticking to the knife and avoid tearing the egg white. A cloth napkin on your platter will offer some color and keep the eggs from sliding around.
Pipe the filling into the egg whites using a disposable decorating bag or a plastic bag with the corner cut off. You can also use a spoon but I think you get a better overall result and actually less mess using a bag.
I like my little devils to have a good “pow” but you can adjust the spices to your taste. I do caution to go light on the salt as it seems to intensify.
Also all spices are not created equal, so depending on the quality and age of the product you use, the amounts may need to be adjusted.
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