Curry Deviled Eggs

Curry powder, diced apple, and honey give these deviled eggs a spicy-but-sweet nuance. They're a great starter for a summer cookout featuring Indian flavors, such as Tandoori Chicken Legs.

• 4 large eggs
• 1/4 tsp. Madras-style curry
• 2 Tbs. mayonnaise
• 1/2 tsp. honey
• Hot sauce
• Kosher salt
   
• 2 Tbs. peeled, finely diced sweet-tart apple (such as Gala)
• Paprika, for garnish (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature. Meanwhile, in a dry 8-inch skillet, toast the curry powder over medium heat, stirring, until fragrant, about 1 minute; cool.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the curry powder, mayonnaise, honey, hot sauce to taste and 1/2 tsp. salt; continue to mash until smooth. Stir in the apple. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika if you wish.