The cozy flavors of curry and cashew get new life as a deviled egg.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks and mayonnaise in a medium bowl.
Add curry powder, mustard, salt, and black pepper.
Stir well to combine.
Spoon yolk mixture evenly into egg whites.
Top eggs evenly with chile, cashews, and scallions; garnish with additional curry powder.
Serve immediately, or store in an airtight container in refrigerator up to 1 day.
