Curried Deviled Eggs
This is the dish of the moment. “If you want to gild the lily, sprinkle a bit of fleur de sel on top of another chunky salt for a little crunch,” says Deseran. She likes serving these old-school treats on a platter lined with a cloth napkin to keep the eggs from slip-sliding around. A cutting board is another nice option.

Ingredients:
12 large eggs at room temperature
⅔ cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons curry powder
Kosher salt
Freshly ground black pepper
Chopped chives for garnish

To hard-boil eggs, place in a large pot of cold water and bring to a boil. Remove from heat, cover, and let sit for 15 to 20 minutes. Drain and let cool before shelling.

Slice eggs in half lengthwise and remove yolks, placing them in a large bowl. Place egg whites on a serving plate.

To the yolks, add mayonnaise, lemon juice, and curry powder. Use a fork to mash well and combine. Season to taste with salt and pepper.

Using a spoon, fill egg whites with generous spoonfuls of the yolk mixture. Garnish with chopped chives. Cover and keep refrigerated until ready to serve. Serves 12.

Recipe and photo courtesy of Picnics: Delicious Recipes for Outdoor Entertaining