Curried Deviled Eggs

Here’s a recipe where I took my original way of making deviled eggs and added an extra ingredient for a different flavor my family loves. These aren’t my best looking eggs. I was in a hurry so I just piled it on instead of filling them neater. At least I know they’ll get ate :-)

Curried Deviled Eggs

Ingredients:
6 hard-boiled eggs (see note below)
2 tsp. Dijon Mustard
2 Tbsp. Mayo
1 Tbsp. sweet pickle relish
1/4 tsp. curry powder (use more if you like)
salt and pepper to taste
paprika for garnish (optional)


Directions:


Peel and cut 6 hard-boiled eggs in half. Use a plate to lay these on.


Plop out yolks into a small bowl. Mash until fine.


Add in other ingredients (You can switch sweet relish for dill pickle relish if you desire. I use a dash or two of salt and pepper in my egg filling). Mix well and fill each egg half with filling. Sprinkle paprika on each egg and transfer to an egg dish to chill and serve. If you are making these the day before be sure to cover them with plastic wrap or store them in a covered container.

Note: To make the perfect eggs that are easy to peel and have no green on the yolks try these tips.
Put cold eggs in a pot with cold water. Add 1/8 tsp. salt and 1/2 tsp. white vinegar to the water. Turn on high heat and bring to a quick boil. As soon as it starts to boil don’t let it go past a minute. Immediately turn off the heat, cover, and set on a cool part of the stove. Let sit like that undisturbed for 13 minutes. Uncover and pour off the water. Let cold water run over eggs for a minute to cool down. Add cold water and some ice cubes to the pot. Let sit until no longer hot to handle.
To peel: crack eggs on the ends first then all around. Carefully pull the shell in the direction that easily comes off the egg without tearing it up.