Don’t let the apples in these deviled eggs scare you. Trust me. They’re delicious! The apples add just a hint of sweetness. I went for Granny Smiths because they are a little bit tart and not too sweet. When I was younger Granny Smith apples were my apple of choice for eating raw…without being baked into a pie or anything. For someone with a sweet tooth, it’s a curious choice. Perhaps I was attracted to the color. Such a lovely shade of green. Don’t you think?
Initially, I wanted to call these Orchard Deviled Eggs. I thought the name sounded catchy, debonair…definitely more upscale than just plain apple curry deviled eggs. These deviled eggs undeniably warrant something a little more opulent. The first word that popped into my head after the first bite was gourmet. Decidedly gourmet. A step up from your usual deviled eggs. But not too pretentious.
However, Orchard Deviled Eggs isn’t very descriptive so Apple Curry Deviled Eggs they are. You know what you’re getting this way. That’s always a good thing.
I love the combination of flavors you get with these eggs. The sweet-tartness of the apple, mixed with the caramelized onion and that je-ne-sais-quoi essence of the curry – not quite sweet but not quite savory either. The curry is mild so the flavor is smooth.
- 6 hard cooked eggs. The steam method usually works best, even with farm fresh eggs!
- 1 shallot, diced
- 1 tsp. butter
- ½ Granny Smith apple
- 1 tsp. chopped parsley
- 2 tbsp. mayo
- ½ tsp. Dijon mustard
- 1 tsp. mild curry
- Salt and pepper to taste
- Heat the butter in a frying pan, add the shallot and cook for two minutes.
- Add the diced apple and cook for one minute.
- Add the chopped parsley and allow to cool.
- Peel cooked eggs and cut in half lengthwise if serving traditionally. Leave in shells and remove tops with an egg topper if serving in egg cups.
- Remove yolks to a medium bowl and mash with fork.
- Add the apple mixture, mayo, mustard and curry.
- Mix well. I like to use a mixer.
- Add salt and pepper to taste. Garnish as desired.
Apple and curry. Yum! Just try them.
Adapted from a recipe by Robert Irvine.