Curried Deviled Egg Canapes
Makes 48 canapes
Note: A wire cheese cutter is ideal for cutting eggs, or use a piece of plain dental floss or thread. The croutons can be made up to a day ahead. The filling is fine for conventional deviled eggs, too.
48 canape-size bread slices or baguette slices
Salt and freshly ground black pepper
1 dozen eggs, hard-cooked and thoroughly chilled in an ice bath, then peeled
1 recipe curried mayonnaise (see recipe)
Cayenne pepper or minced fresh chives, for garnish
1. Preheat oven to 300 degrees. Toast bread slices on a baking sheet or rack until crisp, about 10 minutes. Sprinkle them with salt and a grind of pepper. (These can be made a day ahead and kept in a plastic bag or airtight container at room temperature.)
2. Quarter each egg lengthwise. Put the egg yolks in a large bowl (for perfectly smooth deviled eggs, pass the yolks through a sieve) and mash them with the curried mayonnaise until the mixture is evenly distributed. Season with salt and pepper to taste.
3. Place an egg-white quarter on each crouton. Fill a piping bag fitted with a star tip (or a sturdy plastic bag with a 1/2-inch hole cut from one corner) with the curried yolk mixture and pipe about a tablespoon onto each egg-white quarter. Garnish with a sprinkling of cayenne or chives and serve. (If necessary, the deviled eggs can be made several hours in advance, covered and refrigerated, but the flavor is best just after mixing.)
3/4 cup vegetable oil
1 large garlic clove, minced
1 piece ginger (about 1/2-inch long), peeled and finely grated
1 tablespoon good curry powder
1/2 teaspoon ground turmeric, optional
Pinch of cayenne pepper
2 teaspoons fresh lime juice, plus more to taste
1 teaspoon water
1/2 teaspoon salt
1 egg yolk
1. Combine the oil, garlic and ginger in a small saute pan over high heat. When the garlic begins to simmer, reduce heat to medium and simmer until the garlic is cooked (smell it; it should have lost its raw smell). Remove the pan from heat and add the curry, turmeric (if using) and cayenne. Transfer the mixture to a glass measuring cup to cool.
2. Meanwhile, combine the lime juice, water and salt in the vessel you'll be mixing your mayonnaise in and allow the salt to dissolve. Stir in the egg yolk.
3. When the oil is cool enough to touch, whisk it into the water-yolk mixture, drop by drop, until the mixture emulsifies. The mayonnaise can be refrigerated in a covered container for up to eight hours.
-- From "Egg" © 2014 by Michael Ruhlman. All rights reserved. Reprinted by arrangement with Little, Brown and Company.