Vadouvan-Spiced Deviled Eggs

James Beard

Author and Educator

For their 2011 New Year's Eve celebrations, the JBF editors chose recipes from James Beard's classic entertaining cookbook, Hors d’Oeuvre and Canapés, and gave them a modern spin. Here, Beard's curried deviled eggs get a stylish update with vadouvan, a masala-like, French-Indian spice.


  • 6 large eggs
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon butter
  • 1 1/2 teaspoons vadouvan
  • 2 tablespoons heavy cream
  • 1 teaspoon salt
  • shaved carrot for garnish


Place eggs in a medium saucepan and cover with cool water by about an inch. Bring to a boil. Remove pot from heat and let eggs stand in water, covered, for 12 minutes. Run eggs under cold water (or place in an ice bath) to stop the cooking.

Once cool, peel the eggs, cut them in half, scoop the yolks out into a bowl, and set aside.

Meanwhile, sauté onions in butter over a very low flame until soft. Add vadouvan and cream and stir vigorously for about a minute until it becomes a paste. Let cool and add to the yolks. Season with salt and fill the egg whites with this mixture using a pastry tube. Garnish with a shaved carrot sliver.


12 halves