Recipe courtesy of Kelsey Nixon
Save Recipe Print
Total:
42 min
Prep:
20 min
Inactive:
12 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.

Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.

Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.

Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.

Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Deviled Eggs

Recipe courtesy of Ree Drummond

Deviled Eggs

Recipe courtesy of Sandra Lee

Deviled Eggs

Recipe courtesy of Trisha Yearwood

Smoked Salmon Deviled Eggs

Recipe courtesy of Ina Garten

Deviled Egg Cake

Recipe courtesy of Food Network Kitchen

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Straight Up Deviled Eggs

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories