Hard-boiled Eggs and Curried-Deviled-Eggs

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Hard-boiled Eggs and Curried-Deviled-Eggs

Adapted from Sara Deseran’s Picnics: Delicious Recipes for Outdoor Entertaining cookbook

  • 6 large eggs
  • 1/3 c mayonnaise
  • 1T lemon juice
  • 1/2 tsp curry powder
  • kosher salt – about 1/4 tsp
  • pepper
  • paprika to garnish

Fill a medium pot of water with about 10-12 c of water and bring it to a boil.  Gently lower the eggs into the water, let the water return to a boil, then lower the heat to a simmer, cover the pot, and set the timer for 12 minutes.  When the buzzer rings, lower the eggs into ice water and let them sit for at least 15 minutes.  To peel, crack all over and then start peeling at the larger end.

Slice the eggs in half lengthwise and remove the yolks, placing them in a medium bowl.  Add the mayonnaise, lemon juice, and curry powder to the egg yolks and mash well, combining all the ingredients.  Add salt and pepper to taste.

Spoon the mashed egg yolks into the egg whites, mounding slightly.  Sprinkle with the paprika, and serve.

Recipe brought to you by Sara Deseran and BigLittleMeals.com
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