These curried eggs are a bit of Kiwiana. I know many countries have devilled eggs but when I was a girl there wasn't a function that didn't feature a whole plate of them – usually much smoother and nicely piped than mine. Rustic is in, I say.
You can also see that I had trouble peeling the eggs. Anyone got a good tip for this? And I only put the good ones in the photo!
So I boiled my eggs (see my post on how I do that), shelled them (badly) and scooped out the yolk. I put it into a bowl with pepper, salt, a teaspoon of curry powder, some softened butter (in my case runny from being microwaved too long) and part of a finely chopped spring onion (scallion). Then I spooned the mixture as carefully as I could back into the egg whites and garnished it with a little cayenne pepper and a couple of spring onion pieces.
This is good as a snack or as an accompaniment to a salad or smoked salmon.