Deviled Eggs – a delicious recipe with eggs, kosher salt, mayonnaise, mustard, sweet pickle, curry powder. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Put the eggs in a large saucepan with enough water to cover by 2 inches.
2
Add some salt.
3
Bring to a boil over high heat.
4
As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
5
Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
6
Gently crack the shells under water to loosen, then remove the shells.
7
Halve the eggs and scoop out the yolks.
8
Mash the yolks well, then add the remaining ingredients except the chervil or chives.
9
Mix well.
10
Taste, adjust the seasonings.
11
Fill the egg halves withe the filling.
12
Can be prepared about 4 hours before serving.
13
Sprinkle with the chervil or chives just prior to serving.
635
kcal
Calories
53
g
Fat
3
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 large eggs, kosher salt, 1/2 cup mayonnaise (preferably homemade), 2 teaspoons Dijon mustard, and more.
Yes, Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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