Curried Devilled Eggs
These Curried Devilled Eggs are a summer and Christmas essential, with a creamy filling, lightly spiced with curry powder. Perfect as canapés, BBQ sides, or part of a party platter.
Servings: 24
Equipment
- 1 large saucepan
- 1 Piping bag
- 1 Stick Blender
Ingredients
- 12 Eggs cold from the fridge
- 200 grams Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Mild Curry Powder
- Salt to taste
- ½ teaspoon Paprika optional, to sprinkle
- 1 teaspoon Chives or Parsely to garnish
Instructions
- Using a large slotted spoon, gently place 12 fridge-cold eggs in a large saucepan of boiling water and keep at a gentle boil.
- Cook for 10 minutes, then place into a bowl of cold water.
- Once cooled, shell the eggs carefully, then slice each one in half lengthways.
- Scoop out the yolks into a bowl and place the whites on a serving platter.
- Add mayonnaise, Dijon mustard, curry powder and salt to the yolks. Mash or use a stick blender to mix until smooth and creamy.
- Spoon the mixture into a piping bag fitted with a 1A tip and pipe a generous amount into each egg white half.
- Sprinkle with chopped chives or parsley or a dusting of paprika
Notes
Always use eggs cold from the fridge and use a large slotted spoon to gently lower them into boiling water, to prevent cracking.
Once you've placed your cold eggs into the gently boiling water, stir them every now and then, to keep the yolks centred -no skinny egg white walls!
When peeling cooled eggs, peel them either in a bowl of water or under running water, to remove the egg shell as you peel.