Deviled Eggs

April 4th 2014

Deviled Eggs I love deviled eggs. It was one of my favorite party foods as a kid. In the 80’s our family’s party food was cold platters, asparagus wrapped in ham, grilled chicken drumsticks and deviled eggs.

I haven’t been able to recreate them like I remember them. I think the filling was a bit firmer. Might try adding some butter to the filling next time.

3 hard boiled eggs
2-3 Tbs mayonaise
Pinch of white pepper
Pinch of salt
Pinch (or more) of curry powder
About 1 tablespoon of chopped chives

Fresh eggs are more difficult to peel. Use eggs that you’ve had in the fridge for a couple of days to make it a bit easier. Cut the eggs lengthways and carefully scoop out the yolk.

Mash the yolk before adding the mayonaise, pepper, salt, currypowder and chives. Stir together.

You could use a piping bag, but I feared that most of it would stick to the bag before ending up inside the eggs. I used two spoons to carefully fill the eggs. Top them off with a little extra chives.

Of course you can use other herbs and spices to flavor your deviled eggs, I just happened to have these ingredients.

Deviled Eggs We ate the deviled eggs with pork chops and German potato salad. I’ll be sharing the recipe for the potato salad another time.

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