Curried Deviled Eggs and Deviled Easter Eggs (03.29.13)

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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.