Red Devil Eggs

                             

1 dozen large eggs 
1 tsp vinegar 
1/3 cup prepared mayonnaise 
1 1/2 tsp of turmeric powder 
1 and 1/2 tsp poons curry powder 
lemon juice
1/3 cup roasted red pepper, finely chopped 
1 tbs ground paprika 
24 cilantro leaves 

How to cook:

• Put the eggs in a large stockpot and cover by at least 4 inches of water. Add the vinegar. Bring to a boil over medium-high heat and immediately turn off the heat. Cover and let sit for 17 minutes.

• Drain the eggs and rinse under cool water. Peel and halve the eggs and lay the egg whites on a sheet tray lined with parchment paper.

• Transfer the yolks to the bowl of a food processor and add the mayonnaise, turmeric powder, curry powder, and lemon juice. Process until smooth.

• Fold the finely chopped roasted red pepper into the mixture and season to taste with salt. Transfer the blended yolks to a pastry bag fitted with a fluted tip.

• Decoratively pipe the yolks into the whites and garnish each with a 1/4 teaspoon of paprika and a cilantro leaf.