Paleo Curried Deviled Eggs

Paleo Curried Deviled Eggs
Adapted from Quick & Easy Paleo Comfort Foods

1 dozen large eggs
4 - 6 tbsp Paleo Mayo
2 tsp minced ginger, jarred
1 tbsp dijon mustard
1 tsp curry powder
1 tsp apple cider vinegar
1/2 tsp mustard powder
1/4 tsp cayenne pepper
Kosher salt, to taste
Paprika, for garnish

Carefully put eggs in a pot and cover with tap water until eggs are submerged with an inch of water over them. Bring to a boil. Once boiling, set a timer for 10 minutes. While boiling, prepare a bowl of ice water. When the timer goes off, remove pot from heat and use a slotted spoon to transfer one egg at a time to the cold water. Leave them alone for 7 - 8 minutes as they come back to room temperature. Once cooled, dry them and put them in a bowl in the fridge, or peel under cold water and eat. Halve length-wise. Place the cooked yolk in a medium bowl and place the white halves on a serving platter (cut-side up). Mash yolks with a fork. Mix together paleo mayo, ginger, dijon mustard, curry powder, apple cider vinegar, mustard powder, cayenne pepper and salt. Add to yolks. Spoon yolk/mayo mixture into eggs. Keep refrigerated until you serve; garnish with paprika.

Review: Now i'm not a hard-boiled egg person, and normally don't like deviled eggs. Something about the outside of it - so slick... Anyway, these have enough kick to them that I am able to overlook the normally unsavory exterior. I make a batch of deviled eggs every week and this flavor always goes the quickest!