sissy's curry deviled eggs
I'm not dead! Just busy. Maybe you already know this, but wedding planning is not for the faint of heart. I did know that and I'm doing it anyway, so idk what that says about me.
I have been making these curried deviled eggs since I had them a few years ago at Sissy's, a restaurant in Dallas that turns out some of the best fried chicken on the planet. I don't even care about fried chicken, but if I go to Sissy's, I order a god damned bucket of it. A BUCKET OF IT. I also order fried oysters and these deviled eggs, culminating in a meal so protein-rich that you feel you might lift a car afterward, if only you weren't so sleepy and covered in grease.
And the funny part is, I don't order deviled eggs anywhere. I don't eat even eat them unless I made them, because I only like the ones I grew up eating: egg yolks, mayo, miracle whip, minced dill pickle and juice (not relish, which has vinegar and other spices), French's yellow mustard, salt, pepper, and gently sprinkled with paprika. I do not like variations and a pox be on your head if you put sweet pickles in there. Incidentally, these are the exact same ingredients I like in American potato salad.
Long story short, these are stupid good and just as moreishly satisfying as my OG recipe. There's no polarizing ingredients like raw onion or the wrong type of pickle, and you don't even have to mention they have curry in them. They rank very high on beauty and presentation with minimal effort, making them an ideal party food. You can also vary the color of the caviar you use--I typically get black lumpfish caviar but went for red this time. I wouldn't recommend mixing the colors though; the color palette becomes quite aggressive and you walk away from the tray feeling victimized and anxious.
sissy's curry deviled eggs
adapted from Sissy's Southern Kitchen
- 12 eggs (older eggs make for easier peeling)
- 7 Tbsp mayonnaise
- 2-3 tsp champagne vinegar
- 2 tsp Dijon mustard (I prefer Maille)
- 1/2 tsp dry mustard
- 1/4 tsp cayenne
- 1 tsp curry powder
- salt and pepper, to taste
- smoked sweet spanish paprkia, for garnish
- choice of caviar for garnish (shown here with red lumpfish, but I also recommend black lumpfish or tobiko if you're feeling spendy), for garnish
- 5-6 Tbsp creme fraiche, for garnish
To boil the eggs: Place them in a pot full of cold, salted water (I find this a great time to employ a box of cheap kosher salt). Bring to a boil and immediately turn off the burner. Let the eggs sit uncovered for exactly ten minutes, then immediately remove from the pan and shock in ice water. If you're lazy and have old eggs, you can usually get away with running them under cold water instead. If you're lazy and have fresh eggs, skipping the shock step will result in the chewed-up looking tragedies in these photos. They'll taste the same either way and we're all adults here, so use your time as you see fit.
Peel the eggs under running water (make sure to remove the tough membrane as well), then cut in half lengthwise. If you don't have an egg tray like the one pictured, you can cut off a small flat piece off the bottom of each egg half so it will sit flat on a plate or tray. Scoop the egg yolks into the bowl of a food processor, then add the rest of the ingredients (minus garnishes) and blend just until smooth and combined. You'll need to taste and adjust for seasoning; some egg yolks seem drier than others and seem to need more mayo than other batches, sometimes you need to add more vinegar than seems prudent to get that balance. Keep in mind that the white (and worst) part is going to bland, so I season more aggressively to compensate.
For a more rustic look, you can simply spoon the filling into the egg whites. If you're looking for a little more polish, spoon the filling into a pastry bag or ziploc bag (one with simple bottom corners, not the folded ones that expand--this is CRUCIAL) and snip off a small corner. Pipe the mixture into each half in a jaunty swirl. Pile it high and don't be shy with it either; remember that the yolks themselves fill the entire half of the white, and you've put a lot of other stuff in there so you'll have plenty of filling to go around. Garnish with a dollop of creme fraiche, sprinkle a bit of paprika on top for color and smokiness, and top with caviar.