Curried Deviled Eggs

Step 1: Place the eggs in a medium saucepan and cover with cold water by 1 inch.

Step 2: Bring to a rapid boil, remove from heat, cover and let stand for 12 minutes.

Step 3: Fill a medium bowl with ice water and transfer eggs to the ice-water bath and let stand for 10 minutes.

Step 4: Meanwhile, in a medium bowl, whisk together the shallot, mayo, mustard, lemon juice, curry powder, salt to taste (about 1/8 tsp), cayenne and 2 tsp of the cilantro. Set aside.

Step 5: Crack each egg and carefully remove the shell.

Step 6: Using a very sharp knife, cut a very thin portion off the top and bottom of the egg to create flat surfaces, then halve each egg crosswise.

Step 7: Carefully remove the yolks from the whites, then place the white, flat-side down, on a serving platter.

Step 8: Using a microplane or box grater, finely grate the egg yolks and add the mayo mixture.

Step 9: Either spoon the mixture into the egg whites or transfer mixture to a piping bag with a star tip and pipe into the egg whites.

Step 10: Garnish with the remaining cilantro.

Step 11: Store in a covered container in the refrigeratior for up to 8 hours.