Julie's Deviled Eggs – a delicious recipe with egg, mayonnaise, onion flakes, curry powder, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Peel the eggs (I usually do it under running water, for ease) and slice them in half lengthwise.
2
Slip the yolks out and place them in a small bowl; break up the yolks by pressing them through a fork.
3
Add the mayo, dried minced onion, curry, garlic, and salt and pepper to taste, and moosh around with the fork until it's all mixed/creamed together well (if you like, you can use an electric mixer-it's up to you); you can add a little mayo to get the texture you prefer.
4
Fill the egg white halves with the yolk mixture and sprinkle each half with a little paprika; set them on the serving plate.
5
If you can chill them for at least 30 minutes before serving, that's great- otherwise, put'em on the table and step back quickly before you're run over by your guests.
6
A note re the dried minced onion: I use this ingredient in a lot of recipes because of the texture and taste; I like the way they add a tiny bit of crunch and a wonderful flavor to the eggs.
7
Sometimes I add some chili powder, Tabasco, or jalapeno for a little kick, depending on the guests I'm making them for.
429
kcal
Calories
48
g
Fat
1
g
Carbs
FatCarbs
* 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 7 ingredients. The key ingredients include: 1 dozen egg, hard boiled, ½ cup mayonnaise (not Miracle Whip), 2 tablespoons dried onion flakes, ½ teaspoon curry powder, and more.
Yes, Julie's 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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