by Jennifer Burns, Dan’s Market
Curried Deviled Eggs
- 6 eggs
- 4 tablespoons mayonnaise
- 1/2 teaspoon curry powder
- 1 teaspoon lemon juice
- 1 teaspoon chives
- Salt and Pepper, to taste
Hard-boil and peel the eggs, then slice in half length-ways.
Remove the yolks. Place in a bowl with the mayonnaise, curry, lemon juice, salt and pepper. Mash to a smooth consistency.
Spoon the mixture into the hollows in the egg-halves. Top with chives. Chill for at least 2 hours for best flavor.
Deviled Easter Eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 2 tablespoons 2% milk
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon dill weed
- 1/2 teaspoon chives
- 1/8 teaspoon garlic powder
- 2 tablespoons parsley, diced
- 1/2 teaspoon paprika, divided
- 6 hard boiled eggs
- Salt and Pepper, to taste
In a small bowl, combine the first 8 ingredients, plus ¼ teaspoon paprika, salt and pepper. Slice eggs in half lengthwise; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture; mix well. Spoon the mixture into the egg white shells. Sprinkle with remaining ¼ teaspoon paprika. Refrigerate until serving.
