Sweet & Spicy Deviled Eggs

Some edible things that I love: eggs, cardamom, mango. These Sweet & Spicy Deviled Eggs include all three of those ingredients, and they're delicious — the garam masala brings the spice, the mango chutney makes it a bit sweet, and the jalapeño provides a bit of a kick.

• 6 hard boiled eggs
• 3 1/2 TB mayonnaise
• 3 TB minced green onion
• 1–2 TB minced jalapeño
• 1 1/2 tsp spicy mango chutney
• 1/2 tsp garam masala
• Salt & pepper, to taste
• 1–2 finely chopped radishes (I used French breakfast radishes)

I actually like to steam my eggs. Put them in a steamer basket above boiling water with the top on for 8–9 minutes. When the time is up, spoon them carefully one by one into a bowl and fill with cool water, to bring down the temperature.

While your eggs are steaming, take the opportunity to mince the green onion and jalapeño and finely chop the radishes.

Pour the water out of the bowl of eggs, and peel each egg. I like the method of peeling where you crack the egg on the edge of a bowl, and then roll it on a flat surface. Often this makes it quite easy to peel, and the shell comes off in a spiral manner.

With a sharp knife, slice each egg lengthwise. Then pop the yolk out of each egg half with your finger. It should come out as one solid chunk, but you may need to bend the egg white ever so slightly to get the yolk to pop out. Be careful not to rip any of the egg whites — sometimes they can be quite delicate.

Mash the yolks together with a fork, and add the mayonnaise. Once the yolks and mayo are incorporated, add the garam masala, chutney, jalapeño, and green onion. Mix thoroughly. Add salt and pepper to taste.

You're going to make a makeshift pastry bag to pipe the filling into your egg white halves. Get a small plastic bag and cut the very tip off the end, to give you about a 1/2" diameter hole. Fold down the bag edges and spoon the mixture into the hole-end of the bag.

Once you've got all of it in the bag, twist the open end closed, and pipe the mixture into each egg white half. Garnish with some chopped radishes on top, and you're done!