Vadouvan-Spiced Deviled Eggs | James Beard Foundation
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...
Ingredients
- 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
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