Deviled Eggs

May 10, 2009

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I love deviled eggs… they are just the easiest thing to make in the world and they look amazing.
There are so many recipes for deviled eggs online, but I’ve noticed a strange trend… they seem to all be lacking curry powder. I have always thought deviled eggs had curry powder, how else are they ‘deviled’? Ah who knows, but I love this recipe and they are eaten so quickly. I made some for a work morning tea a few weeks ago and one particular woman just kept coming back for more.
I noticed they are more popular with women, I asked one of the male workers if he was going to try one and he said they looked “too delicate”. Haha I suppose they do.

The curry powder I use is Keen’s. Deviled eggs is probably the only recipe that I would actually use curry powder in – never EVER for an actual curry; that is blasphemy in our house. It’s the perfect flavour for these though, it seems to stir childhood memories of curried egg sandwiches which I think is the reason why they are so popular.

I pipe my filling back into the eggs, but you can always spoon it in too. They are so easy to make! And they taste so good. I always end up with extra filling so I put it into a sandwich. Nom nom.

On hard-boiling eggs; it’s quite easy. Carefully place the eggs into a saucepan of water and let it boil. Stir a few times so the yolks don’t settle right on the edge. Boil for about 10-15 minutes and they’re done.

So here’s the recipe. Perfect for your next dinner party or morning tea, or just because you can!

Deviled Eggs
Makes 12

6 eggs, hard-boiled
2 tbs mayonnaise
1 tsp curry powder (I use Keen’s)
1/4 tsp dijon mustard
Salt and pepper to taste
Paprika

Cut each hard-boiled egg in half and scoup the yolks out into a bowl. Mash the yolks with a fork and add the mayonnaise, curry powder, mustard, salt and pepper. Stir until smooth, add more mayonnaise if it looks a little dry.
Spoon the mixture into a piping bag and pipe the mixture into each empty egg. Sprinkle with paprika.

Enjoy!

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