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