Mitch Prensky, chef-owner at Supper (now closed) 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.
Even if you prefer to arrange your deviled eggs on a cut-crystal serving platter, if you have to transport them to a potluck or party, you're better off with something a bit sturdier. This two-tiered storage and carrying container securely cradles up to 24 egg halves without smushing the filling.Buy Now ›
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