Last time I went to Wayfare Tavern in San Francisco, I ordered the curry deviled eggs as an appetizer. They were the most gourmet and tasty deviled eggs I had ever had. I’ve been thinking about, and craving them ever since. I decided to attempt to recreate them (knowing full well I will never match Wayfare’s, especially not knowing all of the ingredients.) They did turn out to be quite delicious and I’ll likely never make the “normal” ones again. Here is my version:

Ingredients:
4 fresh eggs
1 shallot, sliced thin
1 Tablespoon flour
1 tsp extra virgin olive oil
2 Tablespoons mayonnaise made with olive oil
1/4 tsp curry powder
3/4 tsp rice vinegar
Pinch Kosher salt
Pepper to taste
Minced chives as garnish

Place eggs in a pot and fill with cold water that covers the eggs by an inch. Bring to a rolling boil. Allow to boil for 2 minutes, then cover the eggs in the pot, remove from the heat and set aside for 15 minutes.  Drain the eggs and submerge in cold water until cool enough to peel.

Peel the eggs carefully, removing all of the shells. Slice them lengthwise and remove the yolks, placing them in a bowl. Set the egg white halves on a platter.

In the mixing bowl, add mayo, curry powder, vinegar and salt. Whisk until creamy and smooth. Spoon the filling into the egg white halves. Season with freshly cracked pepper and place in the refrigerator to chill.

Heat olive oil in a skillet on medium-high heat. Lighltly flour the pieces of shallot and shake off the excess. Place the shallot pieces in the oil and pan fry until crispy and brown. Drain on a paper towel.

Remove the eggs from the refrigerator. Sprinkle chopped chives over the top and place a fried shallot on top of each egg.

Read the original on: So Forking Good!