Recipe: Deviled Eggs
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)
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 kristeninlondon.com. It is reposted here with permission of the author.
Photo Credit: Avery Curran
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