Devilishly Good Deviled Eggs

Place eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover and let stand for 18 minutes; drain.

Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end, under running water. Halve peeled eggs lengthwise and remove yolks. Set whites aside.

In a food processor, combine yolks, mayonnaise, Mexican crema, chipotle pepper, vinegar, curry powder and salt, scraping down sides of bowl as necessary. Transfer the filling to a pastry bag with a large round or open star tip or a resealable plastic bag with a small bit of the corner snipped off. Pipe the yolk mixture into egg white halves. Transfer eggs to a serving platter. Cover and chill until serving time (up to 24 hours).

To serve, snip any large pieces of chutney. Garnish each egg half with a little of the chutney. If you like, sprinkle eggs and platter with snipped fresh herbs. Makes 16 servings.