Devilled Eggs
Perfectly boiled eggs with a creamy yolky filling and a hint of curry powder
Ingredients
- 8 large eggs
- 3 Tbsp regular mayonnaise
- 3 Tbsp dressing style sweet mayonnaise ie Miracle Whip
- 1 tsp yellow mustard
- pinch of sat if desired
- ¼ tsp curry powder optional
Garnish
- paprika if desired
- snipped chives if desired
- fresh chopped herbs if desired
- capers if desired
Instructions
- Bring large wide pot half filled with water to a boil. Carefully and quickly add eggs using a large slotted spoon on mesh strainer. Allow to boil for 30 seconds, then add one full tray of ice cubes. Keep burner on high and once water starts to simmer, lower heat to continue a gentle simmer for 11-12 minutes. Drain and chill as quickly as possible, adding cold water and more ice to the pot. Allow to chill at least 30 minutes or refrigerate to make devilled eggs later.
- Peel eggs and rinse to ensure no bits of shell are left behind. Slice eggs in half lengthwise. Carefully remove yolks and place in a bowl. Place a paper towel on a plate and lay cut eggs on top.
- Crush yolks with a fork until grainy. Add mustard, mayonnaise and curry powder. Stir/beat until smooth. Taste and season with a pinch of salt.
- Spoon filling into eggs generously.
- Top with any combination of garnishes if desired.
Notes
A combination of sweet and regular mayonnaise is preferable but using all of either will work. If using all regular mayonnaise, adding a spoonful of sweet pickle juice will help sweeten the filling.
Nutrition
Calories: 62kcalCarbohydrates: 0.6gProtein: 3.2gFat: 5.1gSaturated Fat: 1.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1.6gCholesterol: 94.9mgSodium: 110.4mgSugar: 0.3g
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