Fig & Curry Deviled Eggs

In Dubai they sell eggs in containers of 6, 15 or 30. It’s weird to remove “a dozen eggs” from your grocery shopping vocabulary, but it’s really just as arbitrary. I had 15 of these brown freckled beauties and now that Easter has passed, I know you’re looking for ways to use up all those hard boiled eggs.

Fig & Curry Deviled Eggs | Cook it Pretty
I like the idea of sweet & spicy, and most any use of figs, so I updated this deviled egg recipe using fig preserves and curry powder. My curry powder happens to be Pakistani, but I think any type would do! I underestimated how long it takes to peel 15 hard boiled eggs, but after a while the repetition was almost therapeutic. I add salt to the boiling water and then transfer the eggs to ice water,  both things that are supposed to help make the eggs easier to peel. Does it actually do anything? I don’t know. I still ended up with a few tricky/ugly ones (aka tasters), but most of them were pretty smooth.

Fig & Curry Deviled Eggs | Cook it Pretty
When the man got home, he asked me two rapid fire questions: “Why did you make these?” *eats one whole* “Why are they so good?” I made them because I felt like it, and they’re so good because I had plenty of tasters and kept adding more flavor to them. They ended up savory, spicy, and a little bit sweet.

Fig & Curry Deviled Eggs | Cook it Pretty
Fig & Curry Deviled Eggs

12-15 Hard boiled eggs
1/2 c Mayo
2 Tbs Fig preserves
1 Tbs Dijon mustard
2 tsp Curry powder
1 tsp salt
1/2 tsp Cayenne pepper
Ground black pepper to taste
2-3 Stalks green onion, sliced into rounds
Handful Cilantro leaves for garnish
Sprinkle paprika for garnish

To boil the eggs, place them in the bottom of a large pot and cover with 1-2 inches of salted water. Bring to a boil on high heat, then turn off heat but leave the pot covered on the warm burner for 12 minutes. Have a bowl of ice water ready and transfer eggs from the hot to cold water and chill for a few minutes.

Carefully peel the eggs and halve each one with a sharp knife. Gently remove the yolks and add them to a mixing bowl. Smush the yolks and then add remaining ingredients. Use the less-than-perfect whites to taste the mixture and add more spice, salt, or sweet as desired. Spoon the yolk mixture into the whites (you can also transfer the mixture into a large ziplock bag and cut a corner off as your method for refilling the eggs). Garnish with cilantro and paprika. Enjoy!

© Cook it Pretty 2016