Curried Deviled Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 419
- Total Fat
- 37
- Saturated Fat
- 8
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 19
- Cholesterol
- 569
- Sodium
- 429
- Total: 42 min
- Prep: 20 min
- Inactive: 12 min
- Cook: 10 min
Ingredients
12 large eggs, cold
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika, plus more for garnish
Kosher salt
Finely chopped fresh chives, for garnish
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.