Deviled Eggs

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   1.

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   Place the eggs in a pot of cold water and bring the water to a gentle boil.

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   As soon as it boils time it for another 8-10 minutes and then remove from the heat.

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   Pour out the hot water and place the pot under cold running water for several minutes until the eggs have come to room temperature.

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   2.

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   Remove the egg shells and white membrane.

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   If the eggs are too fresh, this can be very hard to do.

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   So older eggs are better.

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   It also helps to peel then in water, the shells slip off more easily without tearing the white.

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    3.

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    Slice the eggs in half (lengthwise) and pop out the yolks.

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    Place the yolks in a mixing bowl.

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    Add the curry powder, mustard powder, cornichons, mayo, parsley, and Worcestershire and mix well.

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    Taste and adjust the flavor to your liking.

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    4.

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    Place the contents of the bowl into a pastry bag and pipe it back into the egg whites.

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    5.

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    Garnish with a sprinkle of cayenne, paprika and a sprig of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.