March 4, 2011 | Appetizers
Every once in awhile I get what seem like random, odd food cravings – like deviled eggs. And I think for a moment that I’ll just indulge my craving and not post the recipe, but then it occurs to me, what if there are a bunch of you out there with a similar food craving who just might welcome the recipe?!You begin with perfectly hardboiled eggs. And if you’ve forgotten how to get that right, follow my foolproof method. This even worked on brand new farm fresh eggs which are notoriously hard to peel usually.After they are cool, just whip up all the filling ingredients and stuff them with that creamy goodness. I find that a handheld mixer really works well to make sure the filling is creamy, but you can also just mash it all together with a fork. I wanted to make a curry filling, but I’m listing that ingredient as optional as I know some of you just don’t like curry. I was pretty darn happy to have these for lunch right after I made them – hope you enjoy them too.
- 6 eggs, hard-boiled
- ¼ cup mayonnaise
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon curry powder, optional
- 1 tablespoon half and half, or milk
- 1 tablespoon chopped chives
- paprika, for garnish
- Cut eggs in half lengthwise and remove yolks to a bowl. Add mayonnaise, mustard, salt, pepper, curry (if using), half and half (or milk) and use a hand held mixer to cream together until smooth. Either spoon into egg white halves or pipe into them using a pastry bag. Sprinkle with chives and garnish with a light sprinkling of paprika.