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Kimberly's Curried Deviled Eggs

4

0 min

Kimberly's Curried Deviled Eggs

Kimberly's Curried Deviled Eggs Photo 1

Category

Egg appetizer

Time

0 min

Serving

12 persons

Calories

73

Rating

4.00★ (23)

Cuisine

Author: Victoria Buriak
This is a deviled egg recipe that was inspired by an Amish egg salad recipe.

Ingredients

  • eggs: 6 piece
  • mayonnaise: 0.25 cup
  • stone-ground mustard: 1 Tbsp (to taste)
  • curry powder: 1 tsp
  • parsley: 0.5 tsp (dried)
  • sweet pickle relish: 1 Tbsp
  • ground black pepper: 0.25 tsp
  • pinch paprika: 1 piece (for garnish)

Metric Conversion

Stages of cooking

Kimberly's Curried Deviled Eggs Photo 21
Kimberly's Curried Deviled Eggs Photo 32
  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
    Kimberly's Curried Deviled Eggs Photo 2
  2. Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.
    Kimberly's Curried Deviled Eggs Photo 3

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