Name: Deviled Eggs with Cilantro, Jalapeños, and Curry
Prep time: 25 min
Total time: 30 min
Yield: 24
Ingredients: 12 hard-boiled eggs; 2 tbsp. peanut or canola oil; 30 fresh curry leaves; 1 tsp. brown mustard seeds; 3/4 tsp. cumin seeds; 1 small red onion; 2 small jalapeños; 1 tbsp. sambar or curry powder; 1/2 c. Crème fraîche; 1/4 c. mayonnaise; 1/4 c. finely chopped fresh cilantro; 1/4 c. lemon juice; kosher salt

Step 1Carefully remove egg yolks from whites. Place yolks in a medium bowl and set aside. Set egg whites on a platter, cover with plastic wrap, and refrigerate until ready to fill.

Step 2In a large pan over medium-high heat, heat oil, curry leaves, mustard seeds, and cumin seeds, stirring, until seeds begin to pop, 1 1/2 to 2 minutes. Add onion and 1 1/2 teaspoons salt, and cook, stirring, until onion is browned around edges, about 5 minutes. Add 2 tablespoons water and cook until onion is browned, about 2 minutes. Add another 1/4 cup water, stirring and scraping up any browned bits off bottom of pan. Stir in half the jalapeños, plus sambar powder, and cook, stirring, just until mixture begins to stick to bottom of pan, about 30 seconds. Transfer mixture to bowl with reserved egg yolks.

Step 3Using a fork, mash together egg yolks and onion-spice mixture until smooth. Stir in crème fraîche and mayonnaise. Mix in cilantro and lemon juice, and season with salt. Cover with plastic wrap. Refrigerate until chilled, at least 1 hour or up to overnight.

Step 4Spoon a generous tablespoon of filling into each egg-white half. Sprinkle the tops with remaining jalapeño before serving.