Deviled Eggs - Devilishly Delicious

Ingredients

• 6 eggs
• 2 teaspoons curry powder
• 2 teaspoons lime juice
• 1 teaspoon fresh ginger puree
• 1/3 cup mayonnaise

Directions

1. 1

   Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.

2. 2

   The night before cooking the eggs, store them on their side in their container to centre the yolks.

3. 3

   Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.

4. 4

   Over high heat, heat water & eggs until just fully boiling.

5. 5

   Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.

6. 6

   Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.

7. 7

   Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.

8. 8

   Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.

9. 9

   Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.