Vadouvan-Spiced Deviled Eggs with Roasted Cauliflower and Mint
Adapted from Mitch Prensky
Mitch Prensky, chef-owner at Supper in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with vadouvan, mayonnaise, mint, and lemon juice, then scooped into the hard-boiled egg whites and topped with roasted cauliflower florets and fresh mint, for a curried riff on deviled eggs.
What to buy: Vadouvan is an Indian spice mixture that can be found in the ethnic aisle of your grocery store or in an Asian market. If you can’t find it, you can make your own or substitute your favorite curry powder.
To see more of Prensky’s deviled egg recipes, check out this story.
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons vadouvan or other curry spice
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh mint, plus more for garnish
- Kosher salt
- Freshly ground black pepper
- Roasted cauliflower florets, for garnish (optional)
- 1Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
- 2Combine the egg yolks, mayonnaise, mustard, vadouvan or other curry spice, lemon juice, and mint in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
- 3Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with roasted cauliflower florets and finely chopped fresh mint.
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