Recipe: Deviled Eggs

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Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...


Classic, simple, comforting and SO delicious. Deviled eggs are a great way to kick off a dinner party.

(allowing one whole egg per per­son, serves 24)
Deviled Eggs

2 dozen very fresh eggs (makes eas­ier peel­ing when they’re fresh)

About 1/2 cup mayonnaise

2 tbsps dijon mustard

1 tsp mild curry pow­der, or kefta seasoning

Fresh ground pep­per and sea salt to taste


Place eggs in a heavy-bottomed saucepan and cover with water, plus an inch over that. Bring to a boil, then turn off heat, cover pan and leave for 15 min­utes. Drain and place in a cool bowl, add a hand­ful or two of ice cubes and cover with cold water. Leave until cool, then peel and cut eggs in half lengthwise.

Remove yolks to a large bowl and add enough may­on­naise for your taste. My daugh­ter likes very lit­tle; I can never get enough may­on­naise on any­thing! Sea­son with curry pow­der and salt and pep­per, then spoon the mix­ture into each egg half. Arrange on a plat­ter and dust with paprika, just, as the great food/mystery writer Vir­ginia Rich says, “for pretty.”


This recipe originally appeared on It is reposted here with permission of the author.

Photo Credit: Avery Curran

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