Ru’s Curried Deviled Eggs

Serves 2.   Recipe by Ruwanmal Samarakoon-Amunugama.

Ru fell in love with deviled eggs when she and her husband were newlyweds living in DC. She’s since made them her own, adding a Sri Lankan twist with a touch of chile and the intriguing flavor of her Dark-Roasted Curry Powder. This recipe can easily be doubled.

3 hard boiled eggs, shells removed
1 tablespoon mayonnaise
½ teaspoon yellow mustard
Worcestershire sauce
Tabasco sauce
Ru’s Dark-Roasted Curry Powder
Sea salt
Cayenne pepper

Cut the eggs in half lengthwise and pop the yolks into a small bowl. Arrange the empty whites on a serving dish.

Crush the yolks into fine crumbles with a fork, then add the mayonnaise and mustard. Add a few drops each Worcestershire and Tabasco sauce, along with a big pinch of Ru’s Dark-Roasted Curry Powder and a small pinch of salt. Stir until the mixture is smooth and creamy.

Fill the hollow in each egg white with the creamy yolk mixture using a spoon or piping bag. Refrigerate for an hour to firm up. (If prepared hours in advance of serving, cover the filled eggs while they’re in the fridge.)

Just before serving, sprinkle with more Dark-Roasted Curry Powder and a bit of cayenne.