Enjoy a flavorful treat in this Vadouvan-spiced Deviled Eggs with Roasted Cauliflower and Mint recipe. Explore the unique blend of French and Indian spices in every bite.
Serves 8 to 10
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons Vadouvan Spice
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh mint, plus more for garnish
- Kosher salt
- Freshly ground black pepper
- Roasted cauliflower florets, for garnish (optional)
- Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
- Combine the egg yolks, mayonnaise, mustard, vadouvan or other curry spice, lemon juice, and mint in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
- Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with roasted cauliflower florets and finely chopped fresh mint.
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Photo Credit to: Chowhound